Chicken Satay with Peanut Sauce

Serves 5

• 2 1/2 pounds of chicken tenders
• 1 cup plain yogurt
• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1 Tablespoon curry powder
• wooden skewers. soaked in water for at least 30 minutes

Rinse and pat dry the chicken tenders. In a small bowl mix together the yogurt, ginger, and curry powder. Pour the marinade over the chicken tenders and toss gently to coat the chicken. Cover and place in the refrigerator to marinate for at least 2 hours.

Peanut Sauce

• 1 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 teaspoons sriracha, chili sauce
• 2 Tablespoons brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish
• 3 scallions, chopped, for garnish

Combine the peanut butter, soy sauce, chili sauce, brown sugar and lime juice together in your food processor or blender. Puree to mix well. With the motor running add the hot water to thin out the mixture. Use as much of the water as you need to get a thick, but smooth consistency that is perfect for dipping.

Thread the chicken tenders onto the skewers. Using a grill pan or your outside grill, cook the chicken for 3 to 5 minutes on each side until cooked through. Serve the chicken drizzled with the peanut sauce, chopped peanuts and chopped green onion as garnish. Serve extra peanut sauce on the side.