Chicken Satay(for 4-6 servings)
1/2 cup of yogurt or coconut milk or combo of both
1 tbsp curry powder
2 cloves garlic, grated (I had to leave this out, since one of my guests is very allergic to garlic)
salt and pepper
4-6 chicken breasts cut into thin strips
1 cup all natural peanut butter, smooth
1/4 cup soy sauce
1 lime, juiced
1 tsp sambal (for spicy sauce)
2 tbsp dark brown sugar
hot water to thin
In a large bowl, mix chicken strips, yogurt, curry powder, garlic and salt and pepper. Cover, refrigerate and marinade for two hours. Set broiler to high. Place a wire rack over a cookie sheet. Lay strips of chicken on wrack and broil for 6-8 minutes until cooked through.
To make peanut sauce, mix ingredients in a blender or food processor, streaming in hot water to thin it out as desired.
Cook a package of whole wheat noodles. Drain. Cube up half a stick of butter and toss. I like to add chopped parsley for vitamin C and color, but left it simple today.
Sugar Snap Peas
Saute in a bit of butter, salt and pepper.
I used coffee stirrers instead of wood or metal skewers to make them toddler safe. Slide 4 or 5 pieces of favorite fruit on each skewer and serve.