Chicken Satay

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast half
• 1 (14 ounce) can light coconut milk
• 2 tablespoons sugar
• 1 cup chopped lemongrass
• 1 tablespoon curry powder
• 1 tablespoon fish sauce
• 2 teaspoons grated lime rind
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 16 8 inch bamboo skewers
• 3/4 cup light coconut milk
• 1/3 cup crunchy peanut butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 clove garlic
• 1 teaspoon chopped fresh ginger
• 1/4 teaspoon cayenne pepper
• 1/4 cup milk
• 1 teaspoon grated fresh lemon rind

Recipe

• 1 cut chicken into 1/2-inch strips.
• 2 place in heavy-dut zip-top plastic bag.
• 3 stir together coconut milk and next 8 ingredients.
• 4 pour over chicken.
• 5 seal bag and shake to cover.
• 6 chill for 2 hours.
• 7 soak bamboo skewers in water for 1 hour while chicken marinates.
• 8 thread 2 to 3 chicken pieces onto each skewer.
• 9 grill over medium-high heat (350°f) 2 to 3 minutes on each side until done.
• 10 serve with peanut sauce.
• 11 for peanut sauce: cook first 8 ingredients in a small saucepan over medium heat, stirring often, 15 minutes or until thickened.
• 12 process mixture in food processor until smooth.
• 13 return to pan.
• 14 whisk in milk and lemon rind.