Chicken Satay


Yield: 4 servings

Prep time: 5 minutes

Marinating time: 2 hours, or overnight

Cook time: 6 minutes



1 lb. chicken breast, cut into thin strips
4 flour tortillas

For marinade: 

1 tablespoon peanut butter
3 tablespoons soy sauce
2 tablespoons sesame oil
1 clove garlic, crushed
¾ teaspoon curry powder

For vinaigrette: 

2 cloves garlic
¾ tablespoon fresh ginger
2 green onions
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
4 tablespoons extra-virgin olive oil



In a small bowl, whisk marinade ingredients together until smooth. Marinate chicken in the mixture and refrigerate for at least two hours or up to two days.
In a food processor or with a hand blender, blend all vinaigrette ingredients.
When ready to use chicken, remove from marinade and discard marinade.
Heat a grill pan over medium-high heat and cook chicken strips for 3 minutes per side or until cooked through.
Fill each tortilla with chicken satay and dip into vinaigrette.

Tip: You can stuff some rice into the tortillas or an even more filling meal!