Dinner · Lunch

Grilled Chicken Satay with Spicy Peanut Sauce 

Ingredients (for chicken):

1/2 cup light coconut milk

1 tablespoon Asian fish sauce

2 teaspoons red curry paste

1 teaspoon brown sugar

1 tablespoon chopped cilantro

1/2 teaspoon ground turmeric

1/2 tsp kosher salt

freshly ground black pepper, to taste

1 -1/4 pounds thin sliced boneless, skinless chicken cutlets

lime wedges, for garnish

1 tbsp chopped cilantro, for garnish

1 tbsp chopped peanuts, for garnish (optional)

(for peanut sauce)

1/3 cup low sodium chicken broth

2 tbsp Better’n peanut butter

1 tbsp reduced sodium soy sauce (Tamari for gluten-free)

2 tsp honey

1 tsp Sriracha chili sauce

1 tsp freshly grated ginger

1 small clove garlic, minced

In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.

Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.

Prepare grill to high heat. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Read more at http://www.skinnytaste.com/grilled-chicken-satay-with-spicy-peanut-sauce/#U348gK84RMI2ujAF.99

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