Ingredients
Scale
- Skewers, soaked in water for at least 30 minutes
- 1 ½ cup coconut milk
- 1 cup peanut butter
- 2 tblsp Thai fish sauce
- 3 cloves garlic, minced
- 2 tblsp Sriracha hot sauce
- 4 tblsp fresh mint leaves
- 4 tblsp fresh lime juice (or the juice of 5 limes)
- zest of 2 limes
- 4 tblsp rice vinegar
- 4 chicken breasts, cut into strips
Instructions
Toss the skewers on a bed of arugula and serve with extra satay sauce for dressing. Yum!
Combine all the ingredients except the chicken to make the sauce. Pour half of the sauce or enough to coat the chicken (make sure to reserve some for serving later) and let the chicken sit in the sauce for at least 15 minutes.
Thread the chicken on the skewers. Heat your grill to 350 degrees (medium). Grill the chicken 2-3 minutes per side, or until the internal temp has reached 165 degrees. Tent the meat for 5 minutes and then serve with additional sauce.