Chicken Satay with Curry Peanut Sauce

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Chicken Satay with Curry Peanut Sauce

Yield: 4

Author: Mia Rigden

Prep time: 30 MinTotal time: 30 Min

Ingredients

Marinade

• 1, 16-ounce can full-fat coconut milk
• 1 tablespoon tamari
• ½ tablespoon fish sauce (optional)
• ½ tablespoon curry powder
• 1 clove garlic, minced
• 1-inch nub ginger, minced
• 1 tablespoon lime juice (about ½ of a lime)

Chicken

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon avocado oil

Curry Peanut Sauce

• ¼ cup peanut butter
• 1 tablespoon tamari
• Juice of 1 lime
• ¼ cup water
• 1 teaspoon ginger, grated
• ½ teaspoon garlic, grated
• 1 tablespoon toasted sesame seed oil
• 1 teaspoon curry powder

Garnish

• Sesame seeds
• Green onions, sliced

Instructions

1. Whisk together all the marinade ingredients in a medium or large bowl, then add the chicken and cover. Refrigerate overnight, or for at least two hours.
2. When ready to cook, drain the chicken from the marinade, and add the chicken to skewers. Lightly brush with avocado oil and grill over medium to high heat, turning every 2-3 minutes until cooked through. (you could use a grill or sautee pan if you aren’t grilling!).
3. To make the sauce, whisk together all the ingredients, and adjust the seasoning to taste.
4. Garnish with sesame seeds and sliced green onions, and serve with a fresh cucumber salad and brown rice.