Thai Chicken Satay with Spicy Peanut Sauce

• 1 cup Unsweetened Coconut Milk
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Turmeric
• 1 teaspoon Salt
• 1- 1/2 pound Chicken Tenders
• Wooden Skewers, Soaked
• Jasmine Rice, To Serve
• 1/2 cups Peanut Butter
• 1 Tablespoon Fresh Minced Ginger
• 13 cups Chicken Stock
• 1 Tablespoon Honey
• 1/4 cups Low Sodium Soy Sauce
• 3 Tablespoons Rice Vinegar
• 3 Tablespoons Sesame Oil
• 2 cloves Garlic
• 1 Tablespoon Chile-garlic Sauce (optional)

1. Combine the coconut milk, brown sugar, fish sauce and spices in a large zip lock bag.
2. Shake and add the chicken tenders.
3. Marinate for at least 30 minutes.
4. Soak the skewers in water for at least 30 minutes.
5. Preheat the grill to direct medium heat.
6. Weave each tender onto a skewer and lay on a foil-covered cookie sheet.
7. Grill the Thai satay for 3 minutes per side.
8. Meanwhile, puree all the ingredients for the peanut sauce in the blender and set aside.
9. Serve the chicken satay skewers over jasmine rice with spicy peanut sauce for dipping.

milk, brown sugar, fish sauce, ground coriander, ground cumin, turmeric, salt, chicken, wooden skewers, jasmine rice, peanut butter, ginger, chicken, honey, soy sauce, rice vinegar, sesame oil, garlic, chilegarlic sauce

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