Chicken Satay with Spicy Peanut Sauce

This Thai inspired chicken is marinated in lite coconut milk and spices for a delicious and easy grilled dinner.

Ingredients:

1/2 cup light coconut milk

2 tablespoon low sodium soy sauce

2 teaspoons red curry paste

1 teaspoon brown sugar

1 tablespoon chopped cilantro

1/2 teaspoon ground turmeric

1/2 tsp kosher salt

freshly ground black pepper, to taste

20 ounces boneless chicken breast, cutlets

1/4 cup chopped cilantro, for garnish

For the Peanut Sauce (makes 1/2 cup):

1/3 cup low sodium chicken broth

2 tbsp creamy peanut butter

1 tbsp reduced sodium soy sauce

2 tsp honey

1 tsp Sriracha chili sauce

1 tsp freshly grated ginger

1 small clove garlic, minced

Directions:

In a large bowl mix the marinade. Pour 3/4 into a ziplock baggie, and add the chicken.

(reserve the rest of the marinade to garnish after grilling)

Seal and refrigerate at least 4 hours or longer.

Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.

Prepare grill to high heat and place the marinated chicken on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with reserved peanut sauce and garnish with cilantro.

Makes 4 servings (4 ounces cooked chicken each)

Nutritional Info per serving:
Calories: 245

Carbohydrates: 7 grams
Protein: 35 grams
Fat: 8 grams