Thai Chicken Satay with Peanut Sauce (Egg-Free)

Ingredients

• 1.5 lbs Chicken Breast
• 3 tablespoons Soy Sauce
• 2 tablespoons Lime Juice
• 1 tablespoon Fish Sauce
• 1 tablespoon Brown Sugar
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Cumin Powder
• 1/2 cup Peanut Butter
• 1/4 cup Coconut Milk
• 1 tablespoon Soy Sauce (for sauce)
• 1 tablespoon Lime Juice (for sauce)
• 1 tablespoon Honey
• 1/4 teaspoon Red Pepper Flakes

Instructions

1. 1Cut the 1.5 lbs Chicken Breast into thin strips, about 1/2-inch wide. In a medium bowl, combine the 3 tablespoons Soy Sauce, 2 tablespoons Lime Juice, 1 tablespoon Fish Sauce, 1 tablespoon Brown Sugar, 3 cloves Garlic (minced), 1 teaspoon Ginger (minced), 1/2 teaspoon Turmeric Powder, and 1/4 teaspoon Cumin Powder. Add the chicken strips to the bowl and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
2. 2While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine the 1/2 cup Peanut Butter, 1/4 cup Coconut Milk, 1 tablespoon Soy Sauce (for sauce), 1 tablespoon Lime Juice (for sauce), 1 tablespoon Honey, and 1/4 teaspoon Red Pepper Flakes. Place the saucepan over low heat.
3. 3Stir the peanut sauce mixture constantly until it becomes smooth and well combined. This should take about 3-5 minutes. Once smooth, remove the saucepan from the heat and set aside.
4. 4Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
5. 5Preheat your grill to medium heat. Grill the chicken skewers for 4-5 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
6. 6Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. Serve the grilled chicken satay with the prepared peanut sauce on the side for dipping.

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