Thai Chicken Satay 1 jar WATCHAREE’S Thai Peanut Sauce 2 lb. chicken breast 2 tbsp. yellow curry powder 1 tbsp. turmeric powder 2 tbsp. sugar 2 tbsp. light soy sauce 2 tbsp. oil 25 bamboo skewers 2 tbsp. ground peanuts (optional)
Slice chicken into thin strips. Combine yellow curry powder, turmeric powder, sugar, light soy sauce and oil together. Add chicken to the mixture and marinate for at least 30 minutes or even overnight in the refrigerator. Thread chicken pieces onto the bamboo skewers and grill on a grill pan over medium heat or on a barbecue grill until golden brown. Warm peanut sauce in a sauce pan and remove from heat. Sprinkle ground peanuts on top of the sauce and serve as a dipping sauce. You can substitute chicken with pork, beef, shrimp or salmon. Makes: 25 - 8” skewers
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