Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds (675g) thin sliced chicken breasts
  • 1/3 cup (80ml) apple cider
  • 2 TBS lime juice
  • 2 TBS fish sauce
  • 1 tsp freshly grated ginger
  • 1 tsp sesame oil
  • 1/2 tsp dried lemongrass
  • 1/2 tsp granulated garlic
  • around 20 skewers (soaked in water for 30 minutes)
  • 3 to 4 TBS olive oil for cooking
  • 1/2 cup (120g) almond butter
  • 1/2 cup (120ml) full-fat coconut milk
  • 3 TBS apple cider
  • 1 TBS coconut aminos
  • 1/2 tsp sesame oil
  • 1/4 tsp granulated garlic
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • red pepper flakes for garnish (optional)
  • chopped cilantro for garnish (optional)

Instruction

  • You want to start off with pretty thinly sliced chicken breasts. Aim for 1/3-inch thick slices. 1/2-inch slices are okay, but you'll need to cook the chicken for a few more minutes. Cut each slice of chicken breast into 1-inch wide strips.
  • In a medium bowl, mix the apple cider, lime juice, fish sauce, ginger, sesame oil, lemongrass, and garlic together. Add the chicken breasts and cover the bowl with plastic wrap. Refrigerate overnight.
  • Take marinated chicken out of the refrigerator. Thread chicken strips through the soaked skewers.
  • Heat a large skillet with 1 1/2 to 2 tablespoons of olive oil over medium to medium-high heat. Place about half of the chicken skewers on the skillet. Cook each side for about 3 minutes. If you are working with thicker chicken strips, you'll want to cook each side for 4 to 5 minutes. Set the first batch of cooked chicken onto a plate to cool. Add another 1 1/2 to 2 tablespoons of oil into the skillet. Place the remaining chicken in the skillet and cook each side for 3 minutes.
  • While the chicken is cooking, prepare the dipping sauce. Blend dipping sauce ingredients together until smooth. Top with red pepper flakes, if desired.
  • Let the chicken rest for a few minutes before serving. Enjoy with the dipping sauce.
  • Refrigerate leftover chicken for 4 to 5 days. Refrigerate dipping sauce for 1 week. The sauce will be thick when it's refrigerated. Leave it out in room temperature for 15 minutes before using it again or dip the container in a bowl of warm water for 5 minutes.