Chicken Satay Recipe

Ingredients

• 2 pounds Chicken Breast or Thighs (cut into 1 inch cubes.)
• 8 ounces Full Fat Coconut milk
• 1 tablespoon Curry Powder
• 1 tablespoon Turmeric
• 2 Cloves Garlic (minced, or use a garlic press)
• 2 teaspoon Salt
• 1/4 teaspoon Pepper
• 8 ounces Full Fat Coconut milk
• 1/2 Cup Creamy Peanut Butter (spray a measuring cup with oil to help release the peanut butter)
• 1 teaspoon Fish Sauce (Add more if needed)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Siracha Sauce (Optional for spice)
• 1 tablespoon Coconut Sugar or Honey
• 1 teaspoon Curry Powder
• 1 cup Cucumbers (small diced)
• 2 tablespoon Rice vinegar (or white vinegar)
• 1 tablespoon Sugar
• 1 tablespoon Diced red onions
• 1 tablespoon Diced Jalapenos
• 1 tablespoon Crushed Peanuts

Instructions

1. 1

   --- Chicken Satay ---

2. 2

   Cube Chicken breast into 1 inch pieces, around the same size for even coking.

3. 3

   In a large bowl mix coconut milk, curry powder, turmeric, garlic, salt, and pepper. Add chicken and allow to marinate in refrigerator for at least an hour, but overnight is best.

4. 4

   If using a grill, 30 minutes prior to grilling, soak wooden skewers in water.

5. 5

   Thread chicken pieces onto skewers and place in a dish or pan, the chicken will be a little messy so you'll need something sturdy to transport to the grill. The turmeric will stain your hands yellow, so use gloves for protection.

6. 6

   Grill both sides of chicken skewers until fully cooked, about 8 minutes a side. Use a meat thermometer to check chicken is at 165 degrees.

7. 7

   --- Peanut Sauce ---

8. 8

   Place all ingredients for peanut sauce into a small sauce pan, bring the heat to a simmer, whisk until it becomes smooth and creamy. Remove from heat and place into serving dish. Any leftovers can be stored in the fridge for a few days. Reheat the peanut sauce on the stove or microwave for 20 seconds and stir each time.

9. 9

   --- Cucumber Salad ---

10. 10

    Dice cucumbers, red onions, and jalapenos. Dissolve sugar with vinegar and mix in with all ingredients. Store in the refrigerator until ready to serve. Can be stored up to 2 days.

11. 11

    Serve Chicken satay hot with warm peanut sauce and cold cucumber relish.