Chicken Satay

Description
This is almost guaranteed to be the hit of any cocktail party. I suggest preparing two to three skewers per person. You can make more if this is your only hors d'oeuvre. Try sprinkling toasted sesame seeds and/or sliced scallions over the chicken satay before serving. I like to make a few extra because these are even better the next day as a snack.
 * Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Makes 16 tenders
 * Preparation time: 45 minutes

Ingredients

 * 16 skewers, 5 to 7 inches
 * 3 teaspoons tamari soy sauce
 * 2 teaspoons rice wine (mirin)
 * ½ teaspoon curry powder
 * 1 teaspoon olive oil
 * 1 pound boneless, skinless chicken breasts, cut into sixteen 1-ounce strips
 * freshly ground black pepper
 * ground coriander
 * pinch of sea salt
 * ½ cup almond milk, or soy milk
 * 1 tablespoon canned unsweetened coconut milk
 * 1 tablespoon unsweetened peanut butter
 * 1 tablespoon pure maple syrup
 * 1½ teaspoon arrowroot
 * juice of ½ lime
 * ½ teaspoon Thai chili paste, optional
 * 1 tablespoon trimmed and thinly sliced scallions

Directions

 * 1) If using wooden skewers, be sure to soak in water in advance so they won't burn. In a mixing bowl, combine 2 teaspoons of the tamari, the wine, curry powder and olive oil. Add the chicken and season with pepper and coriander to taste and a pinch of sea salt. Marinate for at least 1 hour.
 * 2) In a small pot over low heat, heat the almond milk for a minute. Whisk in the coconut milk, peanut butter, remaining 1 teaspoon tamari and maple syrup.
 * 3) Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add the peanut sauce, just as it starts to simmer. Stir constantly until the sauce thickens, 2 to 3 minutes. Add the lime juice and chili paste, if desired. Cover and keep in a warm place until ready to serve. Mix in the scallions just before serving.
 * 4) Heat a nonstick grill pan or skillet over medium heat. Skewer the chicken pieces. Grill the chicken until cooked through, 2 to 3 minutes per side; check to see if they are cooked by inserting a paring knife in the center of the thickest strip.
 * 5) Serve with the warm peanut sauce.