Grilled Chicken Satay with Spicy Peanut Sauce

Ingredients

1/2 c light coconut milk
1 Tbs Asian fish sauce
2 tsp red curry paste
1 tsp brown sugar
1 Tbs chopped cilantro
1/2 tsp ground turmeric
1/2 tsp kosher salt
freshly ground black pepper (to taste)
1 1/4 lbs thin-sliced boneless chicken breast (cutlets)
16 large Bamboo skewers (soaked in cold water)
lime wedges (for garnish)
1 Tbs chopped cilantro (for garnish)
1 Tbs chopped peanuts (for garnish) (optional)
For the Peanut Sauce (makes 1/2 cup):
1/3 c low sodium chicken broth
2 Tbs creamy peanut butter
1 Tbs educed sodium soy sauce
2 tsp honey
1 tsp Sriracha chili sauce
1 tsp freshly grated ginger
1 small clove garlic (minced)

Instructions

In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Notes

Don't want to grill them? Skip the sticks and saute them in a hot skillet or air fry them 400F, about 7 to 8 minutes.