Thai Skewered Chicken with Peanut Sauce
Angie
Serve with my No Cook Spring Rolls and Chicken Lettuce Wraps for a complete thai meal.
ingredients
- 8 chicken strips or 4 chicken breasts sliced lengthwise
- Marinade:
- 1/2 cup soy sauce
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 TB crunchy peanut butter
- 2 tsp curry powder
- 2 garlic cloves, pressed
- 1 tsp red chili flakes
- 1 tsp ground cumin
- Peanut sauce:
- 3/4 cup coconut milk
- 1/2 cup crunchy peanut butter
- 1/4 cup lemon juice
- 2 TB soy sauce
- 1 TB brown sugar
- 2 garlic cloves, pressed
- 1 tsp grated ginger or ground ginger
- 1 tsp red chili flakes
- 1/2 cup heavy cream
directions
- 1
Soak wooden skewers in water.
- 2
To make marinade: combine all ingredients in a shallow dish. Thread chicken strips onto skewers and marinate at least 1 hour.
- 3
To make peanut sauce: In a medium sauce pan over medium heat, combine all ingredients except cream. Stir until sauce is thick, about 10 minutes. Puree briefly in food processor. Add cream to food processor and blend until smooth. Serve at room temperature.
- 4
Grill chicken 6-8 minutes. Serve with peanut sauce for dipping.
Source: Angie
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