Grilled Chicken Satay with Spicy Peanut Sauce

Ingredients

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Curry paste

  2 tsp or 10g

• Brown sugar

  1 tsp packed or 5g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken, meat only

  Broilers or fryers, raw

  1 ¼ chicken, bone and skin removed or 823g

• Water

  Tap, well

  1.6kg

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Peanuts

  All types, raw

  1 tbsp or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Peanut butter

  Smooth, reduced fat

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Honey

  2 tsp or 14g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  1 cloves, minced or 3g

• Light Coconut Milk

  Trader Joe's

  ½ cup or 121g

Directions

1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.