Chicken Satay With Peanut Dipping Sauce With Glucomannan

• 1 lb chicken breast, boneless skinless cut into 1-inch strips
• 2 tablespoons soy sauce
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Thai fish sauce
• 2 tablespoons black pepper
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 tablespoons curry powder
• 4 garlic cloves, minced
• 2 teaspoons stevia
• 2 tablespoons creamy peanut butter
• 4 tablespoons unsweetened coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 12 teaspoon stevia
• 8 g glucomannan (fiber powder, opt'l)

1. In large bowl, combine all chicken satay ingredients.
2. Refrigerate for at least an hour up to 24 hours.
3. Preheat broiler.
4. Soak 10 bamboo skewers in water for 15 minutes to prevent from burning.
5. Thread marinated chicken onto skewers and place on broiler pan.
6. Broil 3 minute each side until edges are browned.
7. Dipping sauce: Immediately before serving, combine all ingredients in a small bowl.
8. Mix until creamy.

chicken breast, soy sauce, extra virgin olive oil, fish sauce, black pepper, cumin, coriander, curry powder, garlic, stevia, peanut butter, unsweetened coconut milk, red curry, fish sauce, stevia, glucomannan

Taken from www.food.com/recipe/chicken-satay-with-peanut-dipping-sauce-with-glucomannan-469174 (may not work)