Chicken Satay with Peanut Dipping Sauce

• 1- 1/2 pound Chicken Breasts (about 3 Large Breasts)
• 1/4 cups Canned Lite Coconut Milk
• 2 Tablespoons Creamy Peanut Butter
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Curry Powder
• 1 teaspoon Brown Sugar
• 1 teaspoon Freshly Ground Ginger
• Wooden Skewers (soak In Water For 20 Minutes If Grilling)
• 1/2 cups Creamy Peanut Butter
• 1/2 cups Canned Lite Coconut Milk
• 1 Tablespoon Soy Sauce
• 1 teaspoon Chili Paste
• 1 Tablespoon Chopped Peanuts For Garnishing (optional)

1. Using a mallet, flatten chicken and cut into strips, set aside.
2. In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well.
3. Toss with chicken and set in refrigerator to marinate for 2-3 hours.
4. If you are going to grill the skewers, then at about 20 minutes before you are done marinating, soak your wooden skewers in a bowl of water.
5. Weave wooden skewers through the center of the chicken strips.
6. On the grill- Spray nonstick cooking spray on grill grates.
7. Preheat grill to medium-high heat.
8. Grill the skewers for 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees F.
9. In the oven Preheat oven to 375 degrees F. Place chicken skewers on a nonstick baking sheet.
10. Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees F.
11. FOR PEANUT DIPPING SAUCE- In a medium bowl combine all of the dipping sauce ingredients (except the chopped peanuts) and stir well.
12. Chill in refrigerator until ready to serve.
13. Garnish with chopped peanuts.

chicken, coconut milk, peanut butter, soy sauce, curry, brown sugar, freshly ground ginger, skewers, peanut butter, coconut milk, soy sauce, peanuts for

Taken from tastykitchen.com/recipes/main-courses/chicken-satay-with-peanut-dipping-sauce/ (may not work)