Serves: 3-4
Prep Time: 45 min
Cook Time: 5 min
Peanut Sauce
1 garlic clove, minced
1 tbsp soy sauce
2 tbsp ground peanuts (or peanut butter)
1 tbsp honey
1/4 cup lime juice
1 tbsp sesame oil
Sriracha to taste
Sweet & Sour Cucumbers (side dish)
2 tsp sesame oil
¼ cup vinegar
2 medium cucumber, peeled & cut into ½ inch thick half moons
1 tbsp sugar
¼ cup water
Sprinkle of salt
Chicken Satay Skewers
1 lb boneless chicken breast
1 cup coconut milk
2-3 tbs curry powder
Serve with rice
Process
Combine peanut sauce ingredients into a small bowl, or a magic bullet to easily incorporate. If the sauce is too thick, you can always add a splash of water, or even vinegar for a more balanced flavor & consistency. Set aside for later use.
Incorporate the necessary ingredients for the sweet & sour cucumbers into a medium serving/mixing bowl. It is hard to measure out this recipe, as you need it tuned to your taste. It should taste equal parts sour, sweet, and with a dash of sesame oil & salt. You can add more water if you feel the sweet & sour flavor is too intense. You can also add as much of any ingredient as you like to this side dish. Set aside in the fridge and serve cooled.
In a medium mixing bowl, add raw chicken pieces, 1 cup coconut milk, and curry powder. Stir together well, and let sit in the fridge for 30 min. Using the skewers, weave the wood stick into the chicken so it is not skwered directly up the middle. This will help with the grilling stage. Start up your grill, and when hot, grill on 450-500 for 4-5 min on each side.
Serve with hot rice!