Chicken Satay with Peanut Sauce

Ingredients

• 0.5 cup coconut milk 
• 0.5 teaspoon pepper red crushed
• 2 teaspoons curry powder 
• 1 tablespoon fish sauce 
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon ginger fresh grated
• 0.5 cup chicken broth low-sodium
• 0.3 teaspoon pepper 
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 1 tablespoon sesame oil 
• 2 pounds chicken breast boneless skinless cut into 16 thin strips
• 0.5 cup smooth peanut butter 
• 3 tablespoons soya sauce 
• 1 teaspoon sugar 
• 2 tablespoons sugar 

Equipment

• frying pan
• whisk
• grill
• skewers

Directions

1. Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.
2. Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired.
3. Remove from heat, let cool, cover and chill.
4. Preheat grill to medium.
5. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink.
6. Serve with sauce.