Ingredients

Satay

• 1 1/3 lb (600 g) chicken breast or thigh, strips
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) fish sauce
• 1 tbsp (15 ml) brown sugar
• 1 tsp (5 ml) curry powder
• 1 tbsp (15 ml) oil

Peanut Sauce

• 3 tbsp (45 ml) peanut butter
• 2/3 cup (150 ml) coconut milk
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) lime juice
• Chili to taste

Steps

1. Marinate chicken with soy, fish sauce, sugar, curry powder, and oil (30 minutes). Thread onto skewers.
2. Grill or broil 2–3 minutes per side until cooked.
3. Simmer peanut sauce ingredients to combine; serve with skewers.

Pairings

• Wine: Off-dry Riesling – acidity and a touch of sweetness for peanut and char; Pinot Gris (Alsace) – round body for the rich sauce
• Beer: Lager – clean refresher against the sweet-salty peanut sauce; Amber Ale – caramel malt echoes the grilled edges