Thai Chicken Satay with Almond Sauce

By angielaine

Had this at Anna's House - House Warming Party!

Ingredients

• 3 tablespoons lime juice
• 3 tablespoons canola oil
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce, (see Ingredient Note)
• 1/2 teaspoon crushed red pepper (optional, we nixed this for the kids)
• 1 pound chicken thighs, cut into cubes
• Almond Sauce
• 1/4 c. almond butter
• 1/4 c. coconut milk
• 1 tablespoon lime juice
• 2 teaspoons soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper, or to taste (we nixed this too)
• 1/2 teaspoon curry powder
• some water to thin, as needed

Preparation

Step 1

Whisk lime juice, oil, soy sauce, fish sauce and red pepper (if using) in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for at least 15 minutes (we did over an hour).
To prepare sauce: Whisk almond butter, coconut milk, lime juice, soy sauce, brown sugar, red pepper, curry powder until smooth. Add water if needed to thin the sauce.
Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Sauce.
We served this over shredded cabbage, carrot and cilantro, with lots of fresh lime juice.