Coconut-Ginger Chicken Satay with Creamy Sriracha Sauce
Servings: 4
Ingredients
For Coconut-Ginger Chicken Satay:
1/2cupcoconut milk
Juice of 1 lime
1Tablespoonbrown sugar
1Tablespoonfish sauce
2teaspoonsfreshly grated ginger
1/2teaspooncurry powder
2garlic clovescrushed
1lb.boneless skinless chicken breaststhinly sliced into 24 slices
For Creamy Sriracha Sauce:
2Tablespoonscoconut milk
1/3cupwater
2tablespoonsalmond butter
1tablespoonhoisin sauce
3/4teaspoonSrirachahot chile sauce
Juice of 1 lime
For cooking/serving:
Nonstick cooking spray
4lime wedges
Instructions
For Coconut-Ginger Chicken Satay:
Combine all ingredients in a large resealable plastic bag. Refrigerate at least 2 hours, or up to 1 day.
For Creamy Sriracha Sauce:
In a saucepan over medium heat, bring all ingredients to a boil. Cook for 1 minute. Remove from heat and stir in lime juice.
For cooking/serving:
Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken and cook 2 minutes on each side, or until no longer pink. Serve with sauce and lime wedges.