Coconut-Cashew Chicken Satay
- Marinate chicken and 1 cup dressing in large zip-top plastic bag in refrigerator for at least 1 hour or up to 3 hours. Remove chicken from marinade and thread onto 12 (10-inch) skewers; discard marinade. Cook chicken on a grill pan heated over medium-high heat 8 minutes or until internal temperature reaches 165°, turning once. Heat coconut milk and ¼ cup dressing to a boil in a small saucepan over medium-high heat; whisk in cashew butter until smooth. Serve satay with cashew-coconut sauce garnished with cilantro, cashews and/or sriracha, if desired. Serves 4.