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Chicken Satay

Ingredients

• 14 ounce can full fat coconut milk
• 8 cloves garlic, minced
• ¼ cup cilantro, chopped
• 4 tsps kosher salt
• 1 tbsp ground turmeric
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 lb of chicken tenders (or breasts
• thinly sliced)

• ½ cup creamy peanut butter
• ¼ cup packed light brown sugar
• 5 cloves of garlic, minced
• 1 tsp finely grated fresh ginger
• 3 tbsp soy sauce
• 1 ½ tbsp sriracha
• 1 tbsp rice vinegar

Directions

1. Marinate the chicken in a bowl. Let marinate for 2 hours up to 12 hours in the fridge
2. in a small bowl add satay sauce ingredients. add in ¼ cup of water and stir to thin the sauce out to dipping consistency, add more water if you’d like it thinner
3. remove chicken from marinade. Chicken is best cooked on grill or on a grill pan on the stove until cooked to 165F. Alternatively cook in the oven by laying chicken out on a wire rack on top of a sheet pan at 375F until cooked to 165F
4. Serve chicken in lettuce wraps with a cucumber salad or with rice