Chicken Satay with Peanut Sauce

Ingredients

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ¼ cup or 60g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Curry powder

  Spices

  2 ½ tsp or 5g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Brown sugar

  1 tbsp or 9g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Chicken thigh

  Broilers or fryers, meat only, raw

  907g

• Canola oil

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peanut butter

  Smooth style, with salt

  3 tbsp or 48g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lime juice

  Raw

  1 tbsp or 15g

• Brown sugar

  2 tsp packed or 9g

• Chili Garlic Sauce

  Lee Kum Kee

  200g

• Ginger

  Spices, ground

  1 tsp or 2g

Directions

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
7. Serve immediately with peanut sauce.
8. Recipe by: Chungah Rhee (source: https://damndelicious.net/2019/06/07/chicken-satay-with-peanut-sauce/)

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