Satay Chicken

🔥 Prep

• Cut the 400g chicken breast into bite-sized strips (about 2 cm wide) and place in a bowl.
• Measure out 0.5 cup coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp sugar, 0.5 tsp turmeric, 1 tbsp curry powder, and 0.5 cup peanut butter; combine in a separate bowl and whisk until smooth to make the satay sauce.
• Pour half of the sauce over the chicken, toss to coat, and let marinate.

🔥 Cook

• 1. Soak wooden skewers in water for 10 minutes to prevent burning.
• 2. Thread the marinated chicken strips onto the skewers, leaving a small gap between pieces.
• 3. Preheat a grill or grill pan to medium‑high heat.
• 4. Place the skewers on the grill and cook for 4‑5 minutes per side, turning once, until the chicken is opaque and has grill marks.
• 5. While the chicken grills, heat the remaining peanut sauce in a small saucepan over low heat, stirring constantly for 2‑3 minutes until warmed through and slightly thickened.
• 6. Remove the chicken skewers from the grill and let rest for 2 minutes.
• 7. Arrange the skewers on a serving platter and drizzle with the warmed peanut sauce, or serve the sauce on the side for dipping.

🔥 Serve

• Garnish with chopped cilantro, sliced red chili, and a lime wedge.
• Serve hot alongside steamed jasmine rice or coconut rice and a fresh cucumber salad.
• Offer extra peanut sauce and crushed peanuts for added crunch.