Chicken Satay with Peanut-Coconut Sauce

1/2 cup creamy peanut butter

1 cup coconut milk

2 tablespoons lime juice

2 tablespoons gluten free soy sauce

1 1/2 tablespoons brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

shake of cayenne pepper

2 pounds chicken cutlets

  1. Mix everything except the chicken together. Remove 3/4 of sauce and refrigerate.
  2. Cut chicken into strips or chunks and marinate in remaining sauce for 1 hour. (optional)
  3. Heat broiler, thread strips onto bamboo skewers and broil about 6 minutes OR fry on stovetop.
  4. Heat refrigerated sauce or use at room temp as a dip for the chicken OR serve chicken and sauce over rice.