Yummy Thai Chicken Recipe

So tasty, I had to share... wish I could cite the source, but I copied it from a cookbook borrowed from the library about 15 years ago!

Thai Chicken Satay

1 lb skinless, boneless chicken breast (or chicken tenderloins)

Marinade:
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp chopped garlic
1 tbsp sugar
1 tbsp vegetable oil (I used olive oil)
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp fish sauce

Cut chicken breasts into 16 thin slices (1 inch by 4.5 inches) or use tenderloins. Place chicken strips into a gallon size Ziploc bag. Add all marinade ingredients (solids first, then liquids). Gently toss until well mixed. Refrigerate for at least 2 but up to 24 hours (the longer the better). Broil/grill for about 2 minutes per side. Brush with a little oil first or cook on heavy duty foil sprayed with cooking spray (marinade will stick a bit). Serve with peanut sauce (Trader Joe’s makes a great one, but House of Tsang - Bangkok Padang Peanut Sauce is also tasty and has more kick). For a more authentic presentation, thread onto bamboo skewers before cooking.

Enjoy!