Chicken Satay Skewers with Peanut Sauce

Ingredients

chicken breastboneless, skinless, cut into 1-inch cubes

Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color

1 lb1 lb

coconut milk

1/8 cup

soy sauce

Gluten-freetamari

1 tbsp1 tbsp

fish sauce

Gluten-freesoy sauce

1/2 tbsp1/2 tbsp

yellow curry powder

1/2 tbsp

brown sugar

1/2 tbsp

garlicminced

1/2 tbsp

gingerfreshly grated

1/2 tbsp

vegetable oil

1/2 tbsp

hoisin sauce

1 tbsp

peanut butter

1 tbsp

red curry paste

1/2 tbsp

lime juicefreshly squeezed

1/4 tbsp

honey

1/4 tbsp

waterboiling

1/8 cup

roasted peanutschopped

1 tbsp

lime wedges

for serving

fresh cilantrochopped

1/2 tsp

Method

1. 01Combine chicken, coconut milk, soy sauce, fish sauce, curry powder, brown sugar, garlic, ginger, and oil in a zip-lock bag. Seal and refrigerate at least 1 hour or overnight.1 hr
2. 02Thread 4 to 5 chicken pieces onto each skewer. Pat dry with paper towel to remove excess marinade.
3. 03Heat grill pan over medium-high heat 4 to 5 minutes. Brush lightly with oil. Grill skewers 8 to 10 minutes per side until internal temperature reaches 165°F and grill marks are visible.20 min
4. 04Whisk hoisin, peanut butter, curry paste, lime juice, honey, and boiling water until smooth. Top with chopped peanuts.
5. 05Serve skewers with peanut sauce, lime wedges, peanuts, and cilantro.