Chicken Satay with Peanut Dipping Sauce

Total Time: 6 hours and 15 minutes (or overnight)

Ingredients for Peanut Dipping Sauce

4 garlic cloves, peeled 6 Tablespoons light coconut milk ½ cup low-sodium chicken broth 4 Tablespoons molasses 2 Tablespoons light soy sauce 1 Tablespoon curry powder ¼ teaspoon chili powder ½ cup reduced-fat peanut butter

Directions for Peanut Dipping Sauce:

1. Place all the ingredients, except the peanut butter, into the Ninja blender in the order listed.2. Turn blender ON.3. Transfer mixture to a small saucepan and bring to a boil over medium-high heat. Lower the heat

to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.4. Remove from the heat. Slowly whisk in the peanut butter until well incorporated.5. If using immediately, transfer to a serving bowl. Sauce can be made up to 3 days in advanced

and stored in a resealable container in the refrigerator.

Ingredients for Marinade

4 Tablespoons light soy sauce 4 Tablespoons sake 4 Tablespoons fresh lime juice 4 Tablespoons honey 2 Tablespoons toasted sesame oil 3 large garlic cloves, peeled ½-inch piece fresh ginger root, peeled 1 teaspoon curry powder

Ingredients for Chicken Skewers

2 pounds BSCB (boneless skinless chicken breasts), visible fat removed) 24 six-inch wooden skewers, soaked in water for at least 30 minutes 8 Tablespoons prepared Peanut Dipping Sauce Optional: 1 scallion, green part only, thinly sliced on the diagonal, for garnish

Directions for Chicken Satay:

1. Place the marinade ingredients into the Ninja blender in the order listed.2. Turn the blender ON. Pour the marinade in a Gallon Ziploc.3. Place the chicken breasts between 2 sheets of Press and Seal or wax paper on a flat surface. Use

the flat side of a metal mallet to pound them to an even 1/3-inch thickness. Cut them into 12 relatively even strips. Add the strips to the marinade and swish to coat thoroughly.

4. Zip the Ziploc and refrigerate for at least 6 hours or overnight.5. Preheat a grill to high heat.6. Remove the chicken pieces from the marinade and let the excess drip off. Carefully thread each

chicken piece onto a skewer, working the skewer in and out through the center of the piece, so that it stays secure during grilling. Discard any remaining marinade.

7. Grill chicken 2 to 3 minutes per side or until chicken is no longer pink inside.8. Arrange chicken skewers on a serving platter. Sprinkle with sliced scallion and serve with Peanut

Dipping Sauce.