How to Make Chicken Satay

Ingredients

• 0.5 cup chicken broth 
• 0.3 cup creamy peanut butter 
• 1 tablespoon curry powder yellow
• 1 tablespoon fish sauce 
• 0.5 teaspoon sea salt 
• 1 tablespoon juice of lime 
• 2 tablespoons olive oil 
• 1 pound chicken breasts boneless skinless cut into strips
• 0.8 cup coconut milk unsweetened
• 1 tablespoon sugar white
• 8  skewers 
• 8  skewers 

Equipment

• bowl
• frying pan
• sauce pan
• skewers

Directions

1. Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2. Thread marinated chicken pieces onto skewers.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
4. Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes.
5. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute.
6. Serve dipping sauce with chicken skewers.