Easy Chicken Satay

Ingredients

• coconut milk (0.5 cup)
• garlic (1 )
• brown sugar (1.5 teaspoons)
• curry powder (1 teaspoon)
• salt (0.5 teaspoon)
• ground black pepper (0.5 teaspoon)
• skinless, boneless chicken breast halves (0.75 pound)
• wooden skewers (10 )
• coconut milk (1 cup)
• chicken stock (0.75 cup)
• creamy peanut butter (0.5 cup)
• brown sugar (0.25 cup)
• curry powder (1 tablespoon)
• lime or lemon juice (2 tablespoons)
• soy sauce (1 teaspoon)
• salt (0 )

Instructions

1. To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken from the marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. To make the peanut sauce: Whisk together coconut milk, chicken stock, peanut butter, brown sugar, and curry powder in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from heat and stir in lime juice, soy sauce, and salt.
5. While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
6. Serve skewers with warm peanut sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 418
• fat: 29 g
• sats: 16 g
• carbs: 21 g
• fibre: 3 g
• protein: 24 g
• salt: 0.571 g