Almond Butter Chicken Satay
Almond Butter Chicken Satay is a healthy appetizer or light meal with plenty of Thai flavor. Served with a sweet and spicy sauce.
light coconut milk,
the kind in the can
dark brown sugar
minced peeled fresh ginger
boneless skinless chicken breasts,
each one cut into 4 or 5 strips
light coconut milk
Combine 1/2 cup coconut milk, lime juice, 1 tablespoon dark brown sugar, fish sauce, ginger, curry powder, and garlic in a large ziptop plastic bag. Add chicken and place in refrigerator for 2 hours.
To make sauce, bring all sauce ingredients except lime juice to a boil in a small saucepan for 1 minute. Stir in lime juice and remove from heat.
Heat a grill to medium-high heat (or place a grill pan coated with cooking spray over medium-high heat).
Remove chicken from marinade and discard marinade.
Thread chicken onto skewers. (If using wooden skewers, it is best to soak them first in water.)
Grill chicken for about 2 1/2 minutes per side or until cooked through. Serve with sauce.
This recipe does not make much sauce. You may want to double it if you want more than a little sauce with your skewers.