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Chicken Satay

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 kebobs
Author Leigh Anne Wilkes

Ingredients

  • 3 chicken breasts sliced into 1/2 inch thick, long slices
  • 1/2 cup coconut milk
  • 1/4 cup fish sauce
  • 3 TBS firmly packed brown sugar
  • 2 TBS chopped fresh cilantro
  • 1 TBS Madras Curry Powder
  • 1 TBS canola oil
  • sweet chili sauce for dipping

Instructions

  • Cut chicken into strips about 1/2" wide
  • in large bowl, mix all ingredients and then add in chicken
  • Toss so chicken is evenly coated.
  • Refrigerate overnight, can make it several days ahead and allow to marinade 24-48 hours
  • Skewer, grill and serve with Sweet Chili Sauce