Chicken Satay

Ingredients

Marinade:

1 cup plain yogurt

1 teaspoon freshly grated ginger

1 minced garlic

1 tablespoon curry powder

1 pound skinless, boneless chicken breasts, cut into strips

15 wooden skewers, soaked in water 30 minutes

Butter lettuce leaves

Fresh cilantro leaves

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and marinate in the refrigerator for an 2 hour.

Thread the chicken pieces onto the soaked skewers. Grill the chicken for 3 to 5 minutes on each side, until cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

1 cup peanut butter

1/4 cup low-sodium soy sauce

2 tablespoons dark brown sugar

2 limes, juiced

1/2 cup hot water

Combine the peanut butter, soy sauce, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. Pour the sauce into a nice serving bowl and serve with chicken satay.