Chicken Satay


  • 2 lbs. Boneless Skinless Chicken Breasts
  • ½ cup Low Fat Unsweetened Coconut Milk
  • 1/8 cup Extra Virgin Olive Oil


  • ¼ cup cilantro
  • 1 tsp. curry powder
  • 1 tsp. turmeric
  • 4 teaspoons Stevia in the Raw


  • Cut chicken into thin strips.
  • Put all other ingredients into bowl and mix well. (This makes a marinade.)
  • Put chicken into marinade and let it sit in fridge for at least 3 hours, overnight if possible.


  • Skewer chicken on bamboo skewers and place on grill till meat is cooked to proper temperature.

Serving Suggestion & Tips:

  • Serving is 4-6 oz.
  • Can freeze, once cooked, for later enjoyment.
  • Try it with cauliflower “rice” and your favorite vegetable side dish.