Ingredients

The following ingredients have 4 Servings
  • For the Chicken:
  • 1 lb of Skinless Chicken Tenders (plus enough wooden skewers per chicken pieces)
  • 1 Cup Lite Culinary Coconut Milk
  • 1/2 Cup Peanut Flour
  • 2 TB Coconut Aminos
  • 2 TB Chopped Cilantro
  • 1/2 TB Lime Juice
  • 1 Tsp Minced Garlic
  • 1 Tsp Chili Paste
  • 1 Tsp Sesame Oil
  • 1/2 Tsp Minced Ginger
  • 1/2 Tsp Curry Powder
  • For the Peanut Sauce:
  • 1/2 Cup Peanut Flour
  • 1/4 Cup Lite Culinary Coconut Milk
  • 2 TB Coconut Aminos
  • 2 TB Rice Vinegar
  • 1 TB Water
  • 1 TB Chopped Cilantro
  • 1 TB Chopped Scallions
  • 1 Tsp Lime Juice
  • 1/2 Tsp Minced Ginger
  • 1/2 Tsp Minced Garlic
  • 1/2 Tsp Chili Paste
  • 1/4 Tsp Curry Powder
  • 1 Packet of Stevia (1 Tsp Sugar)

Instruction

  • In a large ziplock bag (or bowl), combine all the chicken marinade ingredients, then add the chicken, and mix around. Place the bag (or covered bowl) in the fridge for 1-2 hours.
  • Soak your wooden skewers during this time as well.
  • While you heat a greased non-stick grill pan over high heat on the stove, skewer the chicken tenders on your wooden skewers and place on a plate.
  • Grill each skewer for about 5-6 minutes on each side or until thoroughly cooked through. I did this in about 3 batches to fit my pan. Set the grilled skewers aside on a clean plate.
  • To make the peanut sauce, simply combine all the sauce ingredients and mix. You can optionally heat the sauce in a small pan on the stove if you'd like it warmed before serving with the chicken skewers.