Chicken Satay with Spicy Peanut Sauce (serves 4 )

Prep Time: 15 mins Cook Time: 14 mins

Ingredients

  • 1 cup plain greek yogurt
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
  • 14 wooden skewers, soaked for 30 minutes
  • Peanut Sauce:
  • 3 tablespoons creamy peanut butter
  • 4 tablespoons coconut milk
  • 1 teaspoon red curry paste
  • 1 tablespoon lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons brown sugar
  • crushed roasted peanuts for garnish

Preparation

1. Preheat oven to 400F.

2. In a medium bowl, combine the yogurt, ginger, garlic, curry powder and salt. Stir to combine well.

3. Place the chicken strips in the yogurt marinade and turn until well coated. Cover and refrigerate for at least 30 minutes (up to overnight)

4. Thread the chicken strips onto the soaked skewers, and place them on a foil-covered baking sheet. Bake the chicken strips for 14 minutes, flipping once half way through.

5. Serve immediately with Peanut Sauce.



Peanut Sauce

1. In a small saucepan, combine the peanut butter, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Stir to combine, and heat over medium-low heat until the mixture begins to simmer, stirring constantly. Transfer to a small serving bowl and top with the crushed peanuts.

Note: You can add more coconut milk if you prefer a thinner sauce.

Accompaniments

butter lettuce, cilantro