Chicken Satay with Thai Peanut Sauce
Marinate chicken breasts in coconut milk and curry powder, grill or pan-fry, serve with creamy Thai peanut sauce; perfect for a flavorful main dish.
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Cooking tools:
- Grill
- Skewer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Refrigerator
- Aluminum foil
- Skillet
- Saucepan
- Stove
- Can opener
Ingredients
- 6 or 8 boneless, skinless chicken breasts
- 1 13.5 oz. can unsweetened coconut milk
- 1/4 tsp. chili garlic paste
- 2 tsp. brown sugar or brown sugar substitute
- 1 Tbsp. sugar or Splenda
- 1 Tbsp. curry powder
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