The final Foodie Friday party recipe for the month is very easy to serve and eat at a gathering. Present the skewers of chicken strips in a decorated piece of styrofoam and you can put the peanut dipping sauce in a squeeze bottle so guests can just drizzle a little on their chicken. No double-dipping!

Chicken Satay with Thai Peanut Sauce (prep. Time about 1 hour and a half, including the time to marinate the chicken strips)

 

1 lb boneless chicken breast cut into strips

½ C plain yogurt

1 tsp ground ginger

1 Tbl Curry powder

Pinch each of salt and pepper

Peanut Sauce 

½ C creamy peanut butter

½ C. plain yogurt

2 Tbl. Soy sauce

1-2 Tbl. Red curry paste

Milk or white wine to thin

 

Mix the curry and ginger along with salt and pepper into ½ C. yogurt.  Toss chicken in the mixture, coating well and allow to marinate at least an hour.

Soak bamboo skewers in water while chicken marinates

In a small sauce pan over medium heat, combine the peanut butter, the other 1/2 cup yogurt, soy sauce and red curry paste to taste. While stirring, add milk or wine to reach desired consistency. After the chicken has marinated, thread strips onto soaked bamboo skewers. Heat a grill pan over high heat.  Grill chicken about two or three minutes each side. Serve with warm peanut sauce.