Ingredients
Scale
- 2–4 boneless chicken breasts, cut in half and in tender slices
- 1 cup coconut milk
- salt and pepper
- 12–15 wooden skewers
- garnish with fresh cilantro + roasted peanuts
Peanut Sauce
- 3 tablespoons creamy or chunky real peanut butter
- 2 tablespoons coconut aminos or 1 tablespoons soy sauce
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon fresh lime juice
- 2 teaspoons fermented chili garlic sauce
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon hot sauce (optional)
- 1 tablespoon warm water
Instructions
- In a medium sized mixing bowl, add the chicken, coconut milk and a pinch of each salt and pepper. Toss to coat the chicken in the coconut milk. Let sit.
- To make the sauce, mix all the ingredients together in a bowl. Add more warm water until the desired consistency is reached.
- Using one wooden skewer at a time, weave one piece of chicken onto a skewer. Using one skewer per piece of chicken, until they are all on the skewers.
- Heat a grill pan or a grill on high heat. Once it is smoking hot, add about 6 skewers (or more – but don’t crowd the pan). Let cook on the first side for 3 minutes and flip over. Remove from brown and cooked through. Repeat until all the skewers are cooked.
- Using a small spoon, spoon the peanut sauce over the hot skewers. Keep extra sauce for dipping. Garnish with cilantro and peanuts.
- Prep Time: 10
- Cook Time: 10
- Category: chicken
- Method: stove-top