Chicken Satay with Peanut Sauce

Ingredients:

For the Chicken Marinade:

1.5 lbs chicken breast or thighs, cut into thin strips

1/4 cup soy sauce

2 tbsp brown sugar

2 tbsp vegetable oil

1 tbsp ground coriander

1 tsp turmeric powder

1/2 tsp cumin powder

1 clove garlic, minced

1 tsp grated ginger

For the Peanut Sauce:

1/2 cup peanut butter (creamy or chunky)

1/4 cup coconut milk

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp rice vinegar

1 tsp chili paste or Sriracha (adjust for spice level)

1 clove garlic, minced

Warm water (as needed for desired consistency)

Optional Garnishes:

Chopped peanuts

Fresh cilantro

Lime wedges

Directions:

Marinate the Chicken:

In a medium bowl, mix soy sauce, brown sugar, vegetable oil, coriander, turmeric, cumin, garlic, and ginger. Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.

Prepare the Peanut Sauce:

In a small saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, chili paste, and garlic. Stir until smooth and heated through. Add warm water, 1 tablespoon at a time, to achieve your preferred consistency. Remove from heat and set aside.

Cook the Chicken:

Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers. Grill for 3-4 minutes per side, or until fully cooked and lightly charred.

Serve:

Arrange the chicken satay on a platter and serve with peanut sauce on the side. Garnish with chopped peanuts, fresh cilantro, and lime wedges if desired.