Chicken Satay with Spicy Peanut Sauce

skinnytaste.com

Leanne Brackenreed

½ cup light coconut milk

1 tablespoon Asian fish sauce

2 teaspoons red curry paste

1 teaspoon brown sugar

1 tablespoon chopped cilantro

½ teaspoon ground turmeric

½ tsp kosher salt

freshly ground black pepper, to taste

1 -¼ pounds thin sliced boneless, skinless chicken cutlets

16 large Bamboo skewers, soaked in cold water

lime wedges, for garnish

1 tbsp chopped cilantro, for garnish

1 tbsp chopped peanuts, for garnish (optional)

subheading: For the Peanut Sauce (makes ½ cup):

⅓ cup low sodium chicken broth

2 tbsp Better’n peanut butter

1 tbsp reduced sodium soy sauce, Tamari for gluten-free

2 tsp honey

1 tsp Sriracha chili sauce

1 tsp freshly grated ginger

1 small clove garlic, minced

Directions at skinnytaste.com

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