Chicken Satay with Peanut Sauce
  • ½ cup coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon curry powder
  • 1 teaspoon granulated or brown sugar
  • ¼ cup fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 pounds boneless skinless chicken breast sliced into thin strips
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon Sriracha
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons ground ginger
  • 1 tablespoon vegetable oil
  • ½ cup creamy peanut butter
  • ½ - 1 cup water to thin sauce
For chicken:
  1. In a food processor combine coconut milk, fish sauce, curry powder, sugar, cilantro, salt and pepper.
  2. Place chicken in a large glass or metal bowl or in a large plastic bag.
  3. Pour marinade over chicken. Cover bowl or seal bag.
  4. Refrigerate for 3 hours, turning chicken occasionally.
  5. Preheat grill.
  6. Remove chicken from refrigerator.
  7. Thread each piece of chicken onto a skewer. If using bamboo skewers soak in water for 30 minutes prior to use.
  8. Grill for 5-7 minutes, turning once. Use a meat thermometer if necessary to ensure chicken is done through.
For Sauce:
  1. In clean food processor combine soy sauce, vinegar, Sriracha, sugar, ginger, oil, and peanut butter; pulse to combine.
  2. With motor running add water, small amounts at a time, to thin sauce. Continue until the sauce is the desired consistency.
  3. Serve sauce over grilled chicken.