Chicken Satay with Sweet and Spicy Sauce

theorganickitchen.org

Jenny B.

subheading: Chicken and marinade:

⅓ cup coconut milk

2 tablespoons soy sauce (or coconut aminos if you avoid soy)

2 ½ tablespoons yellow curry powder

3 cloves garlic, peeled and minced

⅛ teaspoon dried ginger

1 tablespoon fish sauce

1 tablespoon honey

1 tablespoon olive or avocado oil

2 pounds boneless, skinless chicken thighs cut into 1" cubes

lime wedges and cilantro (optional, for garnish)

subheading: Sweet and Spicy Sauce:

3 tablespoons unsweetened peanut, almond, or cashew butter

3 tablespoons olive or avocado oil

3 tablespoons honey

2 tablespoons lime juice

1 tablespoon rice vinegar or apple cider vinegar

1 to 2 teaspoons sriracha (depending on how much heat you like)

1 teaspoon sea salt

⅛ teaspoon ground ginger

1 clove garlic, grated

Directions at theorganickitchen.org

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