Chicken Satay With Peanut Sauce

Ingredients

1 Cup plain yogurt, Greek style

1 Teaspoon fresh ginger root, grated

1 Teaspoon garlic, finely minced

1 Tablespoon curry powder

1-2 Pounds chicken breast, skinless/boneless

15-20 skewers

Canola or vegetable oil

Peanut sauce recipe follows



Directions

In a medium size mixing bowl, combine the first 4 ingredients and mix well. Slice chicken into 1 inch wide strips. Add chicken to yogurt mixture, coat each piece and place bowl in refrigerator to marinate for up to 2 hours.

If using wooden skewers, soak in cold water for approximately ½ hour, to avoid burning. Thread the chicken on to the skewers in an in and out motion. Heat a grill pan on medium-high heat brush with oil, cook chicken for 5-6 minutes per side, or until chicken is thoroughly cooked and has nice grill marks. Place on a plate and serve with peanut sauce (recipe follows). Enjoy!!


Peanut Sauce


Ingredients

1 Cup smooth peanut butter

¼ Cup low sodium soy sauce

½ – 1 Teaspoon Thai red curry paste, or sambal (chili paste)*

2 Tablespoons sesame oil

2-4 Tablespoons dark brown sugar, more if desired

1-2 Limes, juiced (to taste)

½ Cup coconut milk (more if needed)

¼ Cup chopped peanuts, garnish

Directions

In a small sauce pan over low heat, combine all ingredients, and bring to a simmer. You can adjust the amount of sugar, lime and curry paste to taste. You can also add more coconut milk if you like a thinner sauce. This sauce freezes well for 1-2 months in an air tight container.

* I've substituted Tabasco sauce for the red curry paste. Also the curry paste can be frozen for future use.