Chicken Satay

I spent the early part of my life living in London and one of my families favorite restaurants to go to was a neighborhood Malaysian spot. They made the most terrific Chicken Satay. Since I do not have a Peanut allergy this was something that I was safe to eat. With some new allergies developing overtime it is much trickier for me to eat this out, so like with everything else, I learned how to make it myself! This makes for a delicious dinner or for a small bite if you are having company over. It is fun to eat, savory, tart, a little sweet and extremely delicious.

Serves 4 dinner portions

Chicken and Marinade

• 2 lbs chicken breast cutlets (thinly sliced) cut into 1" wide strips

• 4.5 tbsp reduced-sodium soy sauce

• Juice of 2 limes

• 2 tbsp honey

• 2 tbsp sweet chili sauce

• 2 tablespoons minced fresh ginger

• 4 cloves garlic minced

• 1/2 tsp freshly ground pepper

Peanut Sauce (this makes a lot, so you can cut in half or make and freeze leftovers)

• 1 cup chicken stock

• 1/2 cup natural chunky peanut butter

• 2 tbsp honey

• 3 tbsp reduced sodium soy sauce

• 4 tbsp sweet chili sauce

• 1 tbsp minced fresh ginger

• 4 garlic cloves minced

• Juice of 1 lime

• Cilantro and fresh Peanuts for serving

1. In a small bowl mix all of the marinade ingredients together. In a resealable bag or air tight glass container add the chicken and the marinade. Make sure everything is covered. Refrigerate for 1 hour up to 6 hours

2. Remove from fridge 20 minutes before you are ready to grill

3. In a small pot on the stove heat all of the Peanut Sauce ingredients (except for lime and fresh peanuts). Let it come to a gently simmer and continue to cook for 10 minutes. The sauce will reduce and become thick. Squeeze in lime juice and stir. Take off of heat and place in a serving bowl

4. Heat an outdoor grill to high heat. Spray grill with oil so the chicken does not stick

5. Thread chicken onto metal grilling skewers. If you have wood be sure to soak them in water for 30 minutes before using. If they skewers are long you should have about 4 pieces of chicken per skewer

6. Cook on the grill for 3 minutes. Spray the top side with Canola Oil and flip, cooking for another 3 minutes. Chicken should be crispy on the outside but still moist inside.

7. Serve with fresh cilantro and top with extra peanuts. Drizzle sauce on top or serve in dipping bowls