Chicken sauté with peanut sauce

Ingredients:

Chicken and marinade

• 700 g of skinless, boneless chicken breasts, cut into strips
• 1 cup natural yogurt
• 1 teaspoon grated ginger
• 1 teaspoon crushed garlic
• 1 tbsp. curry powder
• Vegetable oil for grilling
• Head lettuce leaves
• Fresh coriander leaves
• Equipment: 20 wooden skewers (soak in water for 30 min.)

Peanut dipping sauce

• 1 cup of homogeneous peanut butter
• 1/4 cup low-sodium soy sauce
• 2 tsp red chili paste (such as Sambal)
• 2 tbsp. l. brown sugar
• Juice of 2 limes
• 1/2 cup hot water
• 1/4 cup chopped peanuts for garnish

Preparation:

1. Marinade: In a shallow bowl, combine the yogurt, ginger, garlic, and curry powder. Stir well. Place the chicken strips in the yogurt marinade and gently toss to coat. Cover and marinate in the refrigerator for up to 2 hours.
2. Thread the chicken onto soaked skewers, threading them through the center to ensure the chicken stays in place while grilling. Place a grill pan over medium heat and brush with oil to prevent sticking.
   
   Grill the chicken sauté in a grill pan for 3-5 minutes on each side until cooked through and golden brown.
3. Serve the sauté on a platter lined with lettuce and cilantro leaves. Serve the peanut sauce in a separate small bowl.
   
   Peanut sauce: In a food processor or blender, combine the peanut butter, soy sauce, chili paste, brown sugar, and lime juice. Blend until smooth.
   
   With the appliance running, add hot water to thin the sauce (you may only need a little). Pour the sauce into a pretty serving bowl and sprinkle with chopped peanuts. Serve with the chicken sauté.