Jet Tila Peanut Chicken Satay

INGREDIENTS

For the Peanut Sauce:  

• 2 T. vegetable oil
• 1 T. red curry paste, or more to taste
• 2 cups (490 ml) coconut milk
• 2 T. chunky peanut butter, or more to taste
• 2 T. fish sauce
• ½ t. rice vinegar
• 2 T. sugar, or more to taste

For the Chicken Satay:  

• 1 T. curry powder
• ½ T. pepper
• 1 T. salt 
• 1 T. sugar 
• 1 t. garlic powder, or more to taste 
• ¼ cup coconut milk
• 2 lbs. chicken breast
• 10-15 6" bamboo skewers, soaked

DIRECTIONS

1. To make the marinade combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
2. Slice the chicken against the grain into 2” inch square tiles about ¼” thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.
3. Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

Recipe Author: Chef Jet Tila