Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Cuisine: Southeast Asian
Ingredients: I pound Crescent Foods Boneless Skinless Breast Fillets; 8-9 wooden skewers soaked for about 30 minutes before using; 1 scallion thinly sliced; 1/2 cup full-fat coconut milk; 3 cloves garlic minced; 1/2 teaspoon curry powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne powder; 1/4 cup natural creamy peanut butter; 3 cloves garlic minced; 2 tablespoons sesame oil; ½ tsp sriracha sauce; 1 tablespoon olive oil; 1 tablespoon soy sauce; 1 tablespoon lime juice

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Ingredients

I pound Crescent Foods Boneless Skinless Breast Fillets
8-9 wooden skewers soaked for about 30 minutes before using
1 scallion thinly sliced

For Marinade:

1/2 cup full-fat coconut milk
3 cloves garlic minced
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne powder

For Peanut sauce:

1/4 cup natural creamy peanut butter
3 cloves garlic minced
2 tablespoons sesame oil
½ tsp sriracha sauce
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon lime juice

Directions

Marinating the chicken:

In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.

Cooking the chicken:

Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Grill on a grilling pan on barbecue, 3-4 minutes on each side.

Making the sauce:

While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and serve while warm.