Name: Chicken Satay with Peanut Sauce
Ingredients: 0.5 cup unsweetened coconut milk; 2 teaspoons yellow curry powder; 1 teaspoon white sugar; 1 teaspoon fish sauce; 0.5 teaspoon granulated garlic; 1 pound skinless, boneless chicken breasts, cut into strips; 8 skewers; 2 tablespoons olive oil; 0.5 cup chicken broth; 0.25 cup creamy peanut butter; 1 tablespoon lime juice

Ingredients

0.5 cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
0.5 teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
0.5 cup chicken broth
0.25 cup creamy peanut butter
1 tablespoon lime juice

Steps

Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.