Chicken Satay

By spend with pennies

Ingredients

1 ½ pounds boneless skinless chicken breasts (cut lengthwise into thin strips)
½ cup coconut milk (not low fat)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic (minced)
1 teaspoon curry powder
½ cup peanut butter
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 ½ tablespoons brown sugar
2 teaspoons Sambal oelek (or sriracha)
¼ teaspoon ground ginger
3 tablespoons coconut milk (or as needed for consistency)
chopped peanuts (and chopped fresh cilantro, for serving, optional)

Prep Time20mins
Cook Time6mins
Servings4

Instructions

In a large bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, and garlic. Add chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.

In a medium bowl, combine peanut butter, soy sauce, lime juice, brown sugar, Sambal, and ground ginger. Whisk in coconut milk, adding more as needed until the sauce reaches desired consistency. Refrigerate for serving.

If using wooden skewers, soak them in water for at least 30 minutes.

Remove the chicken from the marinade and thread onto the soaked skewers. Discard the remaining marinade.

Preheat grill to medium-high heat. Grill the skewers for 3-4 minutes per side, or until fully cooked and nicely charred.

Serve chicken satay hot with peanut dipping sauce on the side. Garnish with chopped peanuts and cilantro if desired.