2 pounds boneless chicken breasts, (about 5 or 6 chicken breasts) cut into ½ - inch pieces
½ cup coconut milk
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon minced garlic
1 tablespoon chopped fresh ginger
1 teaspoon curry powder
24, 6-inch bamboo skewers
1 recipe Peanut Sauce (below)
Directions
Place chicken slices in gallon freezer bag and add coconut milk, soy sauce, lemon juice, brown sugar, garlic, ginger and curry powder. Seal bag and refrigerate 1 hour or up to 1 day.
Preheat grill or oven broiler to medium-high. Remove chicken pieces from marinade and discard marinade. Thread chicken pieces onto skewers. Grill or broil 10 – 15 minutes, turning as needed, until chicken is done. Serve with Peanut Sauce.
Ingredients
½ cup smooth peanut butter
½ cup water
¼ cup coconut milk
2 tablespoons minced garlic
2 tablespoons chopped fresh ginger
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon curry powder
Directions
In a mixing bowl, whisk together peanut butter, water, coconut milk, garlic, ginger, brown sugar, lemon juice, soy sauce, vinegar and curry powder.
Cover and refrigerate until time to serve or up to 2 weeks.
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