Ingredients

The following ingredients have 5 Servings
  • 2 ½ pounds boneless and skinless chicken breast (sliced into 1 ½ inch strips )
  • 2 garlic cloves, minced
  • ¼ cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 teaspoon ground dry mustard
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon lemon juice
  • ½ inch ginger root, finely chopped
  • 8 ounces peanut butter
  • 4 garlic cloves, minced
  • 2 ounces onion, finely chopped
  • 2 tablespoons red curry paste
  • 2 teaspoons fish sauce
  • 1 cup coconut milk

Instruction

  • In a large bowl or a large resealable plastic bag combine the marinade ingredients. Add the chicken to the marinade and toss to coat. Marinate in the refrigerator for 30 minutes or up to 6 hours.
  • In a medium bowl, mix together the peanut butter, garlic, onions, red curry paste, fish sauce and coconut milk. Mix gently until well combined. Cover with plastic wrap and reserve until needed.
  • If using wooden skewers, soak them in cold water for 20 to 30 minutes to prevent burning while grilling.
  • Remove the chicken from the marinade and discard the marinade. Thread the chicken onto skewers.
  • Preheat a grill or grill pan to medium high heat. Lightly oil the grill grates or grill pan. Place the skewers on the grill and cook for about 3-4 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 160-165°F c
  • Remove the chicken skewers from the grill and let them rest for 5 to 10 minutes before serving. Serve with the Peanut Sauce.