Chicken Satay

• 1 teaspoon soy sauce or fish sauce
• 4 teaspoons granular Splenda
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 2 pounds boneless chicken breast, about 4 breast halves
• 1/2 cup coconut milk
• 1/4 cup cilantro, chopped
• 1/4 cup oil
• Bamboo skewers, about 12-14

Slice the chicken in thin strips. It's easier to slice the chicken if it's partially frozen.

Mix the remaining ingredients; add the chicken and marinate at least 3 hours or overnight.

Thread the meat on the skewers and grill just until done, basting with the marinade while grilling. Do not overcook.

Serve with Peanut Sauce (See Sauces for recipe) and Cucumber Salad (see Salads for recipe) for a delicious light meal.