The main dish was chicken satay, and I got the recipe (which I sort-of followed) from Katie at Good Things Catered. I doubled the recipe, and substituted white onion for the green. We chunked the chicken instead of cutting it into strips, and grilled it instead of broiling it (because it gives a better flavor, you know). Sarah (thank you again!!!!) did an awesome job of skewering the chicken and cherry tomatoes, and the combination was perfect. We have made this recipe several times before, and always loved it, but have never tried it with the recommended peanut sauce. So, this time – because it was Mother’s Day – we bought a bottle of Thai peanut sauce at the last minute from Meijer, and it was amazing. So. Good.

Anyway, here’s the recipe:

Ingredients:
3 large chicken breasts, sliced lengthwise 1 – 1 1/2 inch wide
1/4 c. soy sauce
1 Tbsp canola oil
1 Tbsp sesame oil
juice of 1/2 lime
1 Tbsp curry powder
1/8 c. packed brown sugar
1/4 c. fresh cilantro, minced
2 green onions, white and light green portions sliced

Directions:
-In large bowl, combine soy sauce, oil, lime, curry, brown sugar, cilantro and green onion and and stir to combine.
-Add chicken pieces and toss to cover completely.
-Cover bowl and place in fridge for 1-2 hours.
-Remove chicken from fridge, line baking sheet with foil, top with cooling rack, and turn broiler on low.
-Weave chicken strips through bamboo skewers and place on cooling rack-topped baking sheet.
-Place in middle of oven and broil until tops begin to brown slightly, about 5-7 minutes.
-Remove from oven, flip chicken over and place back in to cook.
-Broil on low until cooked through, about 5 more minutes.
-Remove, let cool for 3 minutes, and serve with Thai peanut sauce.