Thai Chicken Satay

The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 391 Calories

Ingredients

• 1 tablespoon chopped fresh cilantro
• ½ teaspoon chili oil
• 1 cup prepared Thai peanut sauce
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 teaspoon fish sauce
• 1 teaspoon yellow curry powder
• 1 ½ teaspoons ground coriander
• ½ cup canned coconut milk
• 1 tablespoon chopped unsalted peanuts
• 12 wooden skewers, soaked in water for 15 minutes

Recipe Instructions

Step 1

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.

Step 2

Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.

Step 3

Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.