Ingredients

• 500 gms (1.11 lbs) chicken breast
• 60 mls (0.25 cup) soy sauce
• 15 mls (0.06 cup) sesame oil
• 30 gms (0.07 lb) brown sugar
• 2 tsps minced garlic
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 120 mls (0.5 cup) coconut milk
• 120 gms (0.27 lb) peanut butter
• 30 mls (0.13 cup) lime juice
• 15 mls (0.06 cup) sriracha
• 1 cucumber
• 1 carrot
• 30 mls (0.13 cup) rice vinegar
• 10 gms (0.02 lb) sugar
• 1 tsp salt

Instructions

1. Cut chicken breast into thin strips and set aside.
2. In a bowl, mix together soy sauce, sesame oil, brown sugar, minced garlic, ground coriander, ground turmeric, and coconut milk.
3. Add chicken strips to the marinade, cover and refrigerate for at least 1 hour.
4. While the chicken is marinating, prepare the peanut sauce by combining peanut butter, lime juice, soy sauce, and sriracha in a bowl.
5. Mix well until smooth, adding a little water if necessary to reach the desired consistency.
6. Prepare the cucumber salad by slicing the cucumber and carrot into thin matchsticks.
7. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
8. Pour the dressing over the cucumber and carrot, and toss to combine. Set aside.
9. Preheat the grill to medium-high heat (approx. 190°C or 375°F).
10. Thread the marinated chicken onto skewers.
11. Grill the chicken skewers for 4-5 minutes on each side or until fully cooked.
12. Serve the grilled chicken satay with peanut sauce and cucumber salad on the side.

Notes

• Marinate chicken for at least 1 hour for best flavor.
• Soak wooden skewers in water for 30 minutes to prevent burning.