Chicken Satay

A classic Thai dish. Prep time does not include 2 hours marinate time.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast half
• 1 (14 ounce) can light coconut milk
• 2  tablespoons sugar
• 1  cup  chopped lemongrass
• 1  tablespoon curry powder
• 1  tablespoon fish sauce
• 2  teaspoons  grated lime rind
• 2  teaspoons ground coriander
• 1  teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 16  8 inch  bamboo skewers

• Peanut Sauce

• 3⁄4 cup light coconut milk
• 1⁄3 cup crunchy peanut butter
• 2  tablespoons fresh lemon juice
• 1  tablespoon soy sauce
• 1  tablespoon brown sugar
• 1  clove garlic
• 1  teaspoon  chopped fresh ginger
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 cup milk
• 1  teaspoon  grated fresh lemon rind

Directions

1. Cut chicken into 1/2-inch strips.
2. Place in heavy-dut zip-top plastic bag.
3. Stir together coconut milk and next 8 ingredients.
4. Pour over chicken.
5. Seal bag and shake to cover.
6. Chill for 2 hours.
7. Soak bamboo skewers in water for 1 hour while chicken marinates.
8. Thread 2 to 3 chicken pieces onto each skewer.
9. Grill over medium-high heat (350°F) 2 to 3 minutes on each side until done.
10. Serve with Peanut sauce.
11. For Peanut Sauce: Cook first 8 ingredients in a small saucepan over medium heat, stirring often, 15 minutes or until thickened.
12. Process mixture in food processor until smooth.
13. Return to pan.
14. Whisk in milk and lemon rind.