Recipe of the Day: Chicken Satay

1/2 cup ThaiKitchen® Coconut Milk
- 2 tablespoons ThaiKitchen® Premium Fish Sauce
- 2 tablespoons ThaiKitchen® Red Curry Paste
- 2 teaspoons minced fresh lemongrass
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
- Bamboo skewers
- 1/2 cup ThaiKitchen® Peanut Satay Sauce



MIX coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable
plastic bag or glass dish. Add marinade; toss to coat well.

REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken
strips onto skewers.

BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This
prevents them from burning when on the grill.

Nutrition Information Per Serving: 126
Calories, Fat 6g, Protein 14g, Carbohydrates 4g, Cholesterol 37mg, Sodium
362mg, Fiber 0g

Source: http://bit.ly/iRHvWG

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