Chicken Satay

Makes 16 Tenders
Preparation Time: 45 Minutes

16 skewers, 5 to 7 inches
3 teaspoons tamari soy sauce
2 teaspoons rice wine (mirin)
1/2 teaspoon curry powder
1 teaspoon olive oil
1 pound boneless, skinless chicken breasts, cut into sixteen 1-ounce strips
Freshly ground black pepper
Ground coriander
Pinch of sea salt
1/2 cup almond milk, or soy milk
1 tablespoon canned unsweetened coconut milk
1 tablespoon unsweetened peanut butter
1 tablespoon pure maple syrup
11/2 teaspoon arrowroot
Juice of 1/2 lime
1/2 teaspoon Thai chili paste, optional
1 tablespoon trimmed and thinly sliced scallions

If using wooden skewers, be sure to soak in water in advance so they
won't burn. In a mixing bowl, combine 2 teaspoons of the tamari, the wine,
curry powder and olive oil. Add the chicken and season with pepper and
coriander to taste and a pinch of sea salt. Marinate for at least 1 hour.
In a small pot over low heat, heat the almond milk for a minute. Whisk in
the coconut milk, peanut butter, remaining 1 teaspoon tamari and maple
syrup.
Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add the
peanut sauce, just as it starts to simmer. Stir constantly until the sauce
thickens, 2 to 3 minutes. Add the lime juice and chili paste, if desired.
Cover and keep in a warm place until ready to serve. Mix in the scallions
just before serving.
Heat a nonstick grill pan or skillet over medium heat. Skewer the chicken
pieces. Grill the chicken until cooked through, 2 to 3 minutes per side;
check to see if they are cooked by inserting a paring knife in the center of
the thickest strip. Serve with the warm peanut sauce.

Jenn B aka Mom2Sam and Tiny
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