For the Chicken Satay:
- In a bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, and curry powder to create the marinade.
- Place the chicken strips in a zip-top bag or a shallow dish and pour the marinade over them. Coat the chicken evenly, then refrigerate for at least 1-2 hours, or overnight for better flavor.
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated chicken strips onto the soaked bamboo skewers.
- Grill the chicken skewers for about 3-4 minutes per side or until cooked through and slightly charred.
For the Spicy Cashew Sauce:
- In a blender or food processor, combine roasted cashews, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
- Blend until smooth, adding water as needed to reach your desired sauce consistency.
- Taste and adjust the seasoning, adding more soy sauce or red pepper flakes if desired.
Assembly:
- Serve the grilled chicken satay on a platter, drizzling the spicy cashew sauce over the top.
- Garnish with chopped fresh cilantro, sliced green onions, and crushed peanuts if you like.
- Serve any extra sauce on the side for dipping.
Enjoy your Grilled Chicken Satay with Spicy Cashew Sauce! It’s a perfect appetizer or main dish with a delicious combination of flavors.