Thai Chicken Satay with Spicy Peanut Sauce
Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips.
Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days.
Equipment: 12 wooden skewers (see Tip)
Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.)
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
3 lean meats, 1 fat