Thai Peanut Chicken Satay

• Produce

  • 2 cloves Garlic
  • 2 packed tsp Ginger
  • 1 Peanuts & cilantro

• Canned Goods

  • 3/4 cup Coconut milk, lite

• Condiments

  • 2 tsp Fish sauce
  • 3 tbsp Lime juice
  • 1/3 cup Peanut butter, natural creamy
  • 1 tbsp Soy sauce, reduced sodium
  • 2 tbsp Soy sauce, low sodium
  • 3 tsp Sriracha

• Pasta & Grains

  • 2 tbsp Rice vingear, unseasoned

• Baking & Spices

  • 1 tbsp Brown sugar, dark

• Liquids

  • 2 tbsp Water, HOT

• Other

  • 2 pounds thinly pounded boneless, skinless chicken breast
  • 10 Wooden skewers cut in half, soaked in water

Found on nutritioulicious.com

Description

Ingredients

• ¾ cup lite coconut milk
• 3 tablespoons lime juice
• 2 teaspoons fish sauce
• 1 tablespoon reduced-sodium soy sauce (for GF, use GF soy sauce/tamari)
• 2 teaspoons sriracha
• 2 pounds thinly pounded boneless, skinless chicken breast
• 10 wooden skewers cut in half, soaked in water
• 2 cloves garlic, minced (~2 teaspoons)
• 2 packed teaspoons grated ginger
• ⅓ cup natural creamy peanut butter
• 2 tablespoons low-sodium soy sauce (for GF, use GF soy sauce/tamari)
• 2 tablespoons rice vingear (unseasoned)
• 1 tablespoon dark brown sugar
• 1 teaspoon sriracha
• 2 tablespoons hot water
• Chopped peanuts & cilantro for garnish

Directions

• In a small mixing bowl, combine the coconut milk, lime juice, fish sauce, soy sauce, and sriracha. Place chicken cutlets in a resealable bag and pour the marinade over them. Gently toss chicken until well-coated. Refrigerate for at least 30 minutes.
• Set oven to broil (or if using grill, pre-heat grill or grill pan over medium-high heat). Line a baking sheet with aluminum foil (use two baking sheets depending on size).
• Thread one chicken cutlet onto each soaked skewer, working the skewer in and out of the meat, down the middle of the piece. Spread chicken skewers on prepared baking sheet, drizzle any remaining marinade on top, and broil for 5-6 minutes, turning halfway through.
• Combine the sauce ingredients up to and including sriracha in a mini food processor and puree until smooth and well blended. Add 2 tablespoons of hot water and puree again to thin out the sauce. Add more hot water if thinner sauce is desired. Transfer sauce to a small serving dish.
• Serve chicken satay with peanut sauce and garnish with chopped peanuts and cilantro.