adapted from Carlsbad Cravings. Really good with coconut rice and grilled veggies or Thai salad.

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INGREDIENTS

***CHICKEN***
2 pounds chicken breasts or thighs ; sliced into strips 1.5" x 4"
3 tablespoons EVOO
1/4 cup full fat coconut milk ; plus more as needed
1/3-1/2 cup smooth peanut butter ; can sub tahini or cashew butter
12-15 skewers ; soaked in water for 15 min if using wooden
***MARINADESAUCE***
1/4 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon chili paste (like Sambal Oelek)
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon fresh minced basil ; or sub 1 teaspoon dried
1 tablespoon fresh minced cilantro ; or sub 1 teaspoon coriander powder
1 1/2 teaspoon freshly grated ginger ; or sub 1/2 teaspoon ground ginger
1 teaspoon freshly minced garlic ; or sub 1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder

Servings

INSTRUCTIONS

When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.

OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).

GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).

SKILLET: Heat 1 1/2 tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).

SAUCE: Add reserved marinade/sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.

Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

NOTES

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Thai Chicken Satay with Peanut Sauce

***CHICKEN*** 
2 pounds chicken breasts or thighs sliced into strips 1.5" x 4" 
3 tablespoons EVOO 
1/4 cup full fat coconut milk plus more as needed
1/3-1/2 cup smooth peanut butter can sub tahini or cashew butter
12-15  skewers soaked in water for 15 min if using wooden
  ***MARINADESAUCE*** 
1/4 cup low sodium soy sauce 
1/4 cup packed brown sugar 
1 tablespoon chili paste (like Sambal Oelek) 
1 1/2 tablespoons fresh lime juice 
1 1/2 tablespoons fish sauce 
1 tablespoon fresh minced basil or sub 1 teaspoon dried
1 tablespoon fresh minced cilantro or sub 1 teaspoon coriander powder
1 1/2 teaspoon freshly grated ginger or sub 1/2 teaspoon ground ginger
1 teaspoon freshly minced garlic or sub 1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder

MARINADE/SAUCE: Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a gallon sized freezer size bag and add in 3 tablespoons olive oil (for the marinade) and squish it up to mix well. Add chicken to bag with marinade, seal well, and squish it up again to evenly coat. Marinate in the refrigerator 6 hours up to overnight turning occasionally. Refrigerate remaining marinade/sauce separately to use in the sauce.
When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
SKILLET: Heat 1 1/2 tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
SAUCE: Add reserved marinade/sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 4 Servings

Calories: 405
Calories from Fat: 117 (29%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 1.7g
Cholesterol 131.5mg		40 %
Sodium 1455mg		50 %
Potassium 664mg		17 %
Total Carbohydrate 15.2g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 15g
Protein 54.3g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 405

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