| Peanut Butter (Natural Smooth) | 3/4 cup | |
| Coconut Milk | 1 1/2 cup | |
| Fresh Lemon Juice | 1/4 cup | |
| Soy Sauce | 2 tbsp. | |
| Brown Sugar | 2 tbsp. | |
| Ginger (Grated Fresh) | 1 teaspoon | |
| Garlic | 4 cloves | |
| Chicken Broth / Stock | 1/4 cup | |
| Heavy Cream | 1/4 cup | |
| Cayenne Pepper | 1 tbsp. |
| Fresh Lime Juice | 1/2 cup | |
| Brown Sugar | 1/2 cup | |
| Soy Sauce | 1/2 cup | |
| Minced Garlic | 2 cloves | |
| Natural Peanut Butter | 2 tbsp. | |
| Curry | 1 teaspoon | |
| Crushed Dried Chili Pepper | 1 tbsp. | |
| Chicken Breasts (skinless, cut into 1/2 inch strips) | 6 |
To make peanut satay marinade, combine all ingredients in a non-reactive container (glass or plastic), mix well, then place sliced chicken in. Allow to marinade at least 2 hours, preferably overnight.
Prepare peanut satay sauce by combining all ingredients (except broth & heavy cream) in a saucepan / pot.
Cook over medium heat, stirring often, until it becomes the consistency of heavy cream (about 12-15 minutes).
Take the saucepan off the burner, then mix in broth and heavy cream.
Cook marinated chicken over grill / wok / pan.
Serve topped with warm peanut sauce, fresh cilantro, rice, and lime zest.
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