 |
|
|
|
|||
|
Prep Time: 15 minutes; plus 30 minutes to marinate, Cook Time: 10 minutes, Serves: 4 2 cloves garlic, minced 2 Tbsp ginger, peeled and minced 3 Tbsp soy sauce 1 Tbsp sesame oil 2 Tbsp brown sugar 2 Tbsp fresh lime juice 2 lbs natural chicken breasts 16 bamboo skewers, soaked in water for 30 minutes 1 recloseable plastic bag (gallon size) 1/3 cup creamy peanut butter 2 Tbsp Asian-style chili sauce 1 Tbsp brown sugar 3 Tbsp fresh lime juice 1 tsp soy sauce 1 tsp olive oil sprigs of cilantro for garnish Mix first 6 ingredients in plastic bag. Cut chicken into 16, 1-inch wide strips. Place in bag and marinate for 30 minutes. In a small saucepan over low heat, stir together peanut butter, chili sauce, brown sugar, lime juice, soy sauce and 3 tbsp water. Heat until warm. Thread chicken onto skewers. Heat oil in large sauté or grill pan over medium heat. Add chicken and cook for 3 minutes per side, until golden brown. Skewer each piece of chicken with one of the skewers. Serve with peanut sauce. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||