Chicken Satay

• 4 chicken breasts, cut into long strips (approx. ¾” x 3”)
• Long wooden or metal skewers (soak wooden skewers in water while prepping) 

 
Almond Coconut Sauce:

• 1 1/4 c. coconut milk
• ½ c. almond butter
• ¼ c. Tamari sauce or coconut aminos
• ½ Tab. chili powder
• 2 garlic cloves, minced
• Juice from ½ lime  

 
Preheat grill.  Soak wooden skewers in water while preparing sauce.  Mix all sauce ingredients together in medium saucepan.  Heat over medium-high flame until sauce thickens, stirring often.  Makes 2 cups.
 
Thread chicken onto skewers.  Grill on medium heat, turning occasionally.  Place sauce in serving bowl alongside platter of chicken (on or off skewers).

This makes a great dinner with a large salad and grilled vegetables on the side.