| Difficulty Level:   | Serves 4  | Prep Time: 7 min  | Cooking Time: 15 min |

Happy National Peanut Butter Day!

Whether you are a chunky peanut butter lover or prefer a smooth texture, the recipe we are about to share with you is perfect for pleasing both sides and evoking your senses.

Ingredients for Chicken Satay Marinade: 1 Lb. Boneless, Skinless Chicken Breast Strip (1/2 Inch Wide Cut) 1/2 Cup of Unsweetened Coconut Milk 2 Tsp. Yellow Curry Powder 1 Tsp. Fish Sauce 1 Tsp. Granulated Sugar 1/2 Tsp. Granulated Garlic 8 each Skewers 2 Tbsp. Olive Oil  Ingredients for Peanut Sauce: 3/4 Cup of Unsweetened Coconut Milk 1 Tbs. Yellow Curry Powder 1/2 Cup of Chicken Broth 1/4 Cup of Creamy Peanut Butter 1 Tbs. Granulated Sugar 1 Tbs. Fresh Lime Juice 1 Tbs. Fish Sauce 1/2 Tsp. Sesame Oil 1/2 Tsp. Sriracha 1 Tbsp. Scallions (Green Part Cut 1/8 Inch)

How to prepare Chicken Skewers:

1. Combine Coconut Milk, Curry Powder, Sugar, Fish Sauce and Granulated Garlic in a bowl and mix thoroughly.
2. Add Chicken and toss, reserve in the refrigerator for 2-3 hours.
3. Thread Chicken Tenders lengthwise onto skewers.
4. Add Olive Oil to a non-stick skillet over medium-high heat, sauté skewers until browned and no longer pink in the center, approximately 3-4 minutes per side or to an internal temperature of 165°F.

How to prepare Sauce:  

1. Bring Coconut Milk to a simmer in a small saucepan over medium heat.
2. Stir in curry powder with a whisk and simmer for approximately 3-4 minutes. 
3. Turn off flame and stir in all of the remaining ingredients except the scallions.

How to assemble the dish:  

1. Right before serving stir in 1/2 of the scallions.
2. Place sauce in a small bowl and sprinkle the remaining half of the scallions on top to garnish.
3. Serve the sauce along with warm chicken satay skewers.