Chicken Satay With Thai Peanut Sauce


2 boneless skinless chicken breasts

2 tablespoons kosher salt 

2 tablespoons curry powder

1 tablespoon ground black pepper

2 tablespoons canola oil

For the sauce:

1 cup peanut butter

¼ cup sriracha

1 lime, juiced

1 cup coconut milk

1 tablespoon sugar

2 tablespoons fish sauce

1 bunch cilantro


Season the chicken with salt, then the black pepper and curry powder. Heat a cast iron pan over medium-high heat. Add the oil and sear the chicken on both sides until cooked through. Remove from the skillet and serve with peanut sauce and cilantro. To make the sauce, combine all ingredients in the blender and puree until smooth.

Heather Sinyard