Chicken Satay

• 2 lbs; boneless-skinless chicken breast; cut into strips of 2" x .5".
• 1 cup; mushrooms; cut into 1" cubes.
• 1 cup; green bell pepper; cut into 1" cubes.
• 24 (approximately); bamboo skewers (soak in cool water at least 15 minutes).
• 2 TBL; olive oil.
• 1 cup; coconut milk.
• 1 TBL; brown sugar; tightly packed.
• 2 TBL; fresh Cilantro; chopped fine.
• 1 tsp; ground Turmeric.
• 1 tsp; fresh Thyme; chopped fine.
• 1 tsp; curry powder.
• Kosher Salt.
• Ground Black Pepper.

1. Combine coconut milk, brown sugar, Cilantro, Turmeric, Thyme, curry powder, salt, and pepper in medium bowl (preferably metal).
2. Add chicken slices. Insure that they are coated thoroughly on all sides.
3. Cover bowl and refrigerate 2-3 hours.
4. Combine olive oil, mushrooms, and pepper in bowl until thoroughly coated.
5. Use either grill or stove-top griddle for preparation. Preheat.
6. Thread meat, mushroom, and pepper onto skewers to desired combinations.
7. Cook on medium-high heat approximately five minutes, turning once (until cooked through).
8. Serve with peanut sauce (see separate recipe).

bonelessskinless chicken breast, mushrooms, green bell pepper, bamboo skewers, tbl, coconut milk, tbl, tbl, ground turmeric, thyme, curry powder, kosher salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/chicken-satay-50173692 (may not work)