Ingredients
- CHICKEN
- 1/2 cup coconut milk
- 1 Tbsp. fish sauce
- 2 tea. curry powder
- 1 tea. sugar
- 1 Tbsp. chopped fresh cilantro
- 1/4 tea. salt
- 1/4 tea. pepper
- 2 lb. boneless, skinless chicken breast, cut into 16 thin strips
- SAUCE
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1/2 tea. crushed red pepper
- 2 Tbsp. sugar
- 1 tea. grated fresh ginger
- 1 Tbsp. sesame oil
- 1/2 cup smooth peanut butter
- 1/2 cup chicken broth
Preparation
Step 1
Make chicken: whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal and rub marinade into chicken. chill for 3 hours, turning bag occasionally.
Make sauce; combined soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2-3 minutes. Thin with more chicken broth, if desired. remove from heat, let cook cover and chill.
Preheat grill to medium.
Remove chicken from marinade; discard marinade. thread each piece of chicken onto a metal or a water-soaked bamboo skewer. Grill for 5-7 minutes, turning once, until chicken is cooked through and no longer pink.
Serve with sauce.