Chicken Satay

• 1 lb chicken breast, cut into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp chili powder
• 1/4 cup creamy peanut butter
• 2 tbsp coconut milk
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1/4 tsp cayenne pepper
• Bamboo skewers, soaked in water

Steps

1. 1 In a bowl, combine soy sauce, lime juice, garlic, ginger, and chili powder. Add chicken, toss to coat, and marinate for at least 20 minutes.
2. 2 Preheat grill to medium-high heat.
3. 3 Thread chicken onto skewers.
4. 4 Grill skewers for 5 minutes per side or until internal temperature reaches 165°F.
5. 5 For the sauce, whisk together peanut butter, coconut milk, soy sauce, honey, garlic, and cayenne in a saucepan over low heat until smooth.
6. 6 Serve skewers with peanut sauce on the side.

Nutrition

Tips

• For extra flavor, add a splash of sesame oil to the marinade.
• If you prefer spice, bump up the cayenne or add diced jalapeño to the sauce.
• Leftovers make for a great lunch the next day!
• Thread veggies like bell peppers or zucchini onto skewers for a colorful twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad.
• Add some sliced green onions for garnish.
• A squeeze of lime adds a refreshing zing.

FAQ