 | | Directions | CHICKEN:
- Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing bowl.
- Stir to dissolve sugar.
- Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator for 3-4 hours.
- Soak bamboo skewers in water for at least 1/2 hour.
- Thread chicken strips onto soaked skewers and grill over direct medium heat for 3-5 minutes on each side.
- Watch closely. Serve warm.
SAUCE:
- Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar, lime zest, cilantro and basil in a medium saucepan.
- Bring just to a simmer while stirring. Do not boil.
- Continue cooking until sauce thickens, approximately 5 minutes.
- Remove from heat, store in the refrigerator if not using right away.
- Reheat before serving.
- After removing from heat you may strain the sauce before serving if desired but not necessary.
Note: Canned coconut milk can be found in the baking section of most grocery stores. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: mixing bowl, saucepan, bamboo skewers
Servings: 4
|  | | Ingredients | | - | | CHICKEN: |
| - | | 1/2 cup canned coconut milk |
| - | | 1/4 cup fresh lime juice ( 2 limes) or canned |
| - | | 1/4 cup peanut oil |
| - | | 2 tablespoons fresh cilantro -chopped |
| - | | 1 teaspoon fresh ginger - minced |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon garlic - minced |
| - | | 4 boneless, skinless chicken breasts halves |
| - | | 6 bamboo skewers |
| - | | SAUCE: |
| - | | 1 1/2 cups canned coconut milk |
| - | | 6 tablespoons creamy peanut butter |
| - | | 3 tablespoons brown sugar |
| - | | 1 tablespoon soy sauce |
| - | | 3 tablespoons green onion - minced |
| - | | 2 tablespoons Thai style chile sauce or Thai red curry paste |
| - | | 1 teaspoon garlic - minced |
| - | | 2 teaspoons rice vinegar - unseasoned |
| - | | 1 teaspoon lime zest - minced |
| - | | 1/2 cup fresh cilantro - minced |
| - | | 3 tablespoons fresh basil - minced |
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