- 6 or 8 boneless, skinless chicken breasts
- 1 13.5 oz. can unsweetened coconut milk
- 1/4 tsp. chili garlic paste
- 2 tsp. brown sugar or brown sugar substitute
- 1 Tbsp. sugar or Splenda
- 1 Tbsp. curry powder
Wash the chicken breasts. Cut them against the grain into strips.
Mix together the marinade ingredients. Place the raw chicken strips into the marinade. Stir well. Refrigerate at least a few hours, preferably overnight.
You can lay these out on the grill (or even pan fry them) or thread them onto skewers. If you grill them on skewers, be sure to soak the skewers for no less than 30 minutes first, to reduce the possibility of burning the skewers.)
Shield the skewers from the fire with a bit of tin foil as shown in the picture.
Serve with Thai Peanut Sauce
- 2 cups water
- 1/2 cup Splenda (or sugar)
- 1 tsp. salt
- 1/2 jar natural peanut butter
- 1/3 cup oyster sauce (you can find it in any Asian grocery store)
- 1/3 cup rice wine vinegar
- 2 heaping tsp. chili garlic paste
Directions: In a large sauce pan, mix water, Splenda, salt. Bring to a boil for about 3 minutes.
Add peanut butter, oyster sauce, then slowly add rice wine vinegar, along with chili garlic paste, stir completely. If you want it thinner, you may want to add 1/3 cup hot water (to thin).
I actually like the chicken satay a little sweeter, so I use 1 Tbsp. Brown Sugar Diabetisweet and 2 Tbsp. Splenda. Start with the proportions above and taste (before you add the chicken, of course!).