Chicken Satay with Peanut Sauce

Prep Time: 15 mins Cook Time: 20 mins Servings: 4 Source:

Ingredients

1 1/4 cup unsweetened coconut milk, divided

5 teaspoons yellow curry powder, divided

4 teaspoon white sugar, divided

4 teaspoon fish sauce, divided

½ teaspoon granulated garlic

1 pound skinless, boneless chicken breasts, cut into strips

8 skewers

2 tablespoons olive oil

½ cup chicken broth

¼ cup creamy peanut butter

1 tablespoon lime juice

Directions

Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.

Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.

Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.

Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.