Chicken Satay

• 1 lb boneless skinless chicken breast half
• 1 (14 ounce) can light coconut milk
• 2 tablespoons sugar
• 1 cup chopped lemongrass
• 1 tablespoon curry powder
• 1 tablespoon fish sauce
• 2 teaspoons grated lime rind
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 12 teaspoon cayenne pepper
• 16 8 inch bamboo skewers
• 34 cup light coconut milk
• 13 cup crunchy peanut butter
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 clove garlic
• 1 teaspoon chopped fresh ginger
• 14 teaspoon cayenne pepper
• 14 cup milk
• 1 teaspoon grated fresh lemon rind

1. Cut chicken into 1/2-inch strips.
2. Place in heavy-dut zip-top plastic bag.
3. Stir together coconut milk and next 8 ingredients.
4. Pour over chicken.
5. Seal bag and shake to cover.
6. Chill for 2 hours.
7. Soak bamboo skewers in water for 1 hour while chicken marinates.
8. Thread 2 to 3 chicken pieces onto each skewer.
9. Grill over medium-high heat (350F) 2 to 3 minutes on each side until done.
10. Serve with Peanut sauce.
11. For Peanut Sauce: Cook first 8 ingredients in a small saucepan over medium heat, stirring often, 15 minutes or until thickened.
12. Process mixture in food processor until smooth.
13. Return to pan.
14. Whisk in milk and lemon rind.

chicken, light coconut milk, sugar, lemongrass, curry powder, fish sauce, lime rind, ground coriander, salt, cayenne pepper, skewers, light coconut milk, crunchy peanut butter, lemon juice, soy sauce, brown sugar, clove garlic, fresh ginger, cayenne pepper, milk, lemon rind

Taken from www.food.com/recipe/chicken-satay-33644 (may not work)