Chicken Satay with Peanut Sauce

• 1.5 lb boneless skinless chicken breast, cut into thin strips
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 3/4 cup creamy peanut butter
• 1 tablespoon lime juice
• 1 tablespoon red curry paste
• 1 tablespoon brown sugar

Instructions

1. 1

   In a bowl, mix 1/2 cup coconut milk, soy sauce, and ground ginger.

2. 2

   Add the chicken strips to the marinade and toss to coat. Let marinate for at least 30 minutes in the refrigerator.

3. 3

   Soak wooden skewers in water for 20 minutes to prevent burning.

4. 4

   Thread the marinated chicken onto the skewers. Preheat your grill or grill pan to medium-high heat.

5. 5

   Grill the chicken for 4-5 minutes per side, or until cooked through and slightly charred.

6. 6

   While chicken cooks, make the peanut sauce: in a small saucepan, combine peanut butter, remaining 1/2 cup coconut milk, red curry paste, lime juice, and brown sugar. Simmer over low heat, stirring constantly, for 3-5 minutes until thickened.

7. 7

   Serve the chicken skewers hot with the warm peanut dipping sauce.