Chicken Satay is nothing new but I love this simple take on this classic dish. I roast the chicken in the marinade but you could also grill it.
Serving Size
Serves 4
INGREDIENTS
1 lb of chicken breasts
Marinade
2 teaspoons of curry powder
2 garlic cloves pealed and smashed
4 tablespoons of soy sauce
4 tablespoons of lemon juice
2 tablespoons of sugar
Sauce
6 tablespoons of creamy natural peanut butter
4 tablespoons of honey
4 tablespoons of soy sauce
4 tablespoons of water
Hot sauce to taste
PREPARATION
Mix all the marinade ingredients together in a large resealable bag. Add chicken, shake to coat and let marinate for a minimum of 30 minutes (and up to 24 hours) in the fridge.
Preheat oven to 400F. Place chicken and marinade and in a baking dish and cook until done. Depending on the size of your chicken breasts that could take up to 45 minutes.
Mix all the ingredients of the sauce in a measuring cup and blend together using an immersion blender or a whisk.
Serve with basmati rice and your favorite veggies.
Effortlessly Chuck 
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