Chicken Satay is a common street-vendor type of meat in Thailand. It is typically grilled on skewers and served with peanut sauce. This is my own take on Chicken Satay. Enjoy!
3 chicken breasts, cubed
3/4 cup coconut milk
2 TBS yellow curry
3 TBS Siracha sauce
3 TBS sugar
2 TBS cilantro leaves, bruised.
1 lime, juiced
1 cube Maggi
1 TBS corn starch
3 TBS water
Place the chicken breasts in a deep dish. In a bowl, combine coconut milk, curry, Siracha, sugar, cilantro leaves and 1/2 of the lime juice. Stir together and pour over the chicken. Let marinade for 15 minutes.
Pour the chicken and marinade into a wok or deep sided skillet. Add the Maggi cube. Cook over medium-high until the chicken is no longer pink.
Combine the corn starch with the water and pour into the chicken and sauce. Allow the sauce to simmer for about 2 minutes, to thicken.
Serve with sticky rice, or over regular rice. Top with extra lime juice and cilantro.