Curried Chicken Satays with Peanut Sauce

Yield:  6 servings

• 1 pound skinless, boneless chicken breasts, cut into 12 strips
• 12 wooden skewers, soaked in water for at least one hour

 Marinade:

• 3/4 cup plain non-fat yogurt
• 1 teaspoon freshly grated ginger
• 1 clove minced garlic
• 1 teaspoon curry powder
• 3/4 teaspoon hot sauce

To Serve:

• Butter lettuce leaves
• Fresh cilantro leaves
• Peanut sauce (recipe follows)

Combine the yogurt, ginger, garlic, curry powder, and hot sauce in a shallow mixing bowl, stir to combine.  Place the chicken strips in the marinade and mix until well-coated.  Place in refrigerator and let marinate for 1-2 hours.  Thread the chicken onto the skewers.  If using a barbecue, heat grill to medium-high.  If using a grill pan, set to medium heat and brush it lightly with peanut oil, grapeseed oil, or canola oil.  Grill the chicken satays for 3 to 5 minutes on each side, until nicely browned and no longer pink.  Serve the satays on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of the peanut sauce on the side.

Peanut Sauce:

• 1/3 cup reduced-fat peanut butter
• 1/3 cup water
• 1-1/2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon red pepper flakes
• Juice from one lime
• 1 clove minced garlic

 Note: Can use tahini (ground sesame seeds) if there is a peanut allergy

Combine the peanut butter or tahini, water, soy sauce, red pepper flakes, lime juice, and garlic in a small pot on the stove.  Slowly simmer until slightly thickened, approximately 5 minutes.  Serve with Curried Chicken Satays.

Recipe by AccentHealth Chef Donna Brousseau