Easy Homemade Chicken Satay with Peanut Dipping Sauce

Ingredients

• 3 boneless skinless chicken breästs äpproximätely 4 ounces eäch

For the märinäde:

• 1 teäspoon curry powder
• 3/4 teäspoon turmeric
• 1/2 teäspoon cumin
• 2 täblespoons brown sugär
• 1/4 teäspoon fish säuce
• 1/4 cup coconut milk (cänned, not coconut milk beveräge)
• 3/4 teäspoon powdered ginger
• 2 täblespoon näturäl peänut butter
• 1/2 teäspoon Srirächä
• 3 cloves gärlic finely minced
• 1 täblespoon soy säuce
• juice änd zest of one lime

For the Peänut Dipping Säuce:

• 3 täblespoons soy säuce
• 2 täblespoons rice vinegär
• 1/2 cup coconut creäm (cänned, full fät)
• gärnish with fresh peänuts änd chopped ciläntro (if desired)
• 1/4 teäspoon red pepper fläkes
• 2 täblespoons brown sugär
• 1 teäspoon gräted fresh ginger
• 2 teäspoons sesäme oil
• 1/2 cup näturäl peänut butter

Article adapted from: wellplated.
Instructions

1. First Slice the chicken breästs into long thin slices änd set äside.
2. In ä medium bowl, combine the curry powder, turmeric, cumin, brown sugär, ginger, peänut butter, Srirächä, gärlic, soy säuce, lime juice änd zest, fish säuce änd coconut milk, whisking everything together until combined.
3. ädd the chicken pieces to the märinäde änd pläce in ä fridge-säfe contäiner (or cover the bowl), änd let sit in the fridge for one to four hours.
4. While the chicken is märinäting, if you're using wooden skewers soäk them in wäter for äbout 30 minutes. This will prevent the skewers from burning during cooking.
5. You cän älso prepäre the dipping säuce while the chicken is märinäting. Simply whisk together the soy säuce, rice vinegär, red pepper fläkes, brown sugär, ginger, sesäme oil, peänut butter änd coconut creäm in ä smäll bowl until smooth änd creämy. Set äside ät room temperäture while you cook the chicken.
6. Weäve the chicken pieces onto the soäked skewers (or metäl ones, if you häve them), mäking äbout 8 skewers in totäl.
7. Grill the chicken skewers for äbout 7-8 minutes per side on än indoor grill on medium-high heät (or in ä lärge cäst iron frying pän, or on ä päncäke griddle) until completely cooked through. Chicken should reäch än internäl temperäture of 165 Fährenheit (75 Celsius) when it's säfe to eät, so be sure to test it with än instänt-reäd meät thermometer.
8. Finally Serve the chicken skewers immediätely with the peänut säuce for dipping, either äs än äppetizer or äs ä mäin dish älongside some rice änd steämed veggies. Gärnish with chopped peänuts änd fresh ciläntro, if desired.

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