Chicken Satay with Peanut Sauce

Ingredients

• Coconut milk

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

  ¼ cup or 57g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Curry powder

  Spices

  2 ½ tsp or 5g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  4 tsp or 8g

• Brown sugar

  4 tsp packed or 18g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Canola oil

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Peanut butter

  Smooth style, with salt

  3 tbsp or 48g

• Lime juice

  Raw

  1 tbsp or 15g

• Brown sugar

  2 tsp packed or 9g

• Chili Garlic Sauce

  Huy Fong Foods

  2 tsp. or 10g

Directions

1. Whisk together peanut butter, one-third of the soy sauce, lime juice, half of the brown sugar, chili garlic sauce, and one-fourth of the ginger in a small bowl. Add water as needed to reach desired consistency.
2. Combine coconut milk, remaining soy sauce, curry powder, turmeric, garlic, remaining ginger, remaining brown sugar, and fish sauce in a medium bowl.
3. Place chicken and coconut milk mixture in a gallon-size zip-top bag or large bowl. Marinate in the fridge for at least 2 hours or overnight, turning occasionally.
4. Drain the chicken, discarding the marinade.
5. Preheat grill to medium-high heat. Thread chicken onto skewers, brush with canola oil, and season with salt and pepper.
6. Grill the skewers, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 12-15 minutes.
7. Serve immediately with the prepared peanut sauce.

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