Servings: 7 -8 skewers
Ingredients
- 1 pound of boneless skinless chicken tenders
For the chicken marinade
- the juice of 1 lime
- 1/4 cup of coconut milk
- 2 tbs soy or tamari sauce
- 2 tbs honey
- 2 tbs siracha*
- 1 tsp ginger
- 1 clove of garlic crushed
- 1 tsp of curry paste
For the peanut sauce
- 3/4 cup of creamy peanut butter
- 1/4 cup of soy or tamari sauce
- 4 tbs honey
- 1 tbs curry paste
- 1 cup of coconut milk
- juice of 1 lime
Instructions
- Soak skewers in water. Spear each piece of chicken with a skewer so it is held in place lengthwise.
- In a bowl whisk together all the ingredients for the chicken marinade. Pour the marinade over the chicken and cover.
- While chicken is marinading, whisk together all the ingredients for the peanut sauce and set aside.
- Preheat a grill pan to medium to medium high heat and spray pan with non stick spray. Cook chicken for approximately 2-3 minutes per side before flipping and cooking on the other side. Brush on extra marinade prior to flipping. Cook until the chicken is opaque and cooked through.
- Serve immediately with dipping sauce. Garnish with chopped peanuts and cilantro if desired.
Notes
*adjust the Siracha to suit your heat level
**use tamari to keep the recipe gluten free
***To make into a meal serve with romaine lettuce, cucumber slices, bean sprouts, rice noodles and make into lettuce wraps
**use tamari to keep the recipe gluten free
***To make into a meal serve with romaine lettuce, cucumber slices, bean sprouts, rice noodles and make into lettuce wraps
Nutrition
Serving: 7-8 skewers
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