Oh hey, look! Another Asian inspired recipe on my blog. What a surprise!
I’ll spare you the rambling today.
Instead, I’ll just tell you about why we love this recipe. My husband loves peanuts and peanut butter. I love Asian food. He has impressed his peanut butter obsession onto our son and I have certainly instilled a budding love for Asian food into him as well.
This recipe combines those two loves. I make Asian food all the time, but needless to say, my husband loves when I make peanut sauce.
1.5 lbs chicken breast
For the Marinade:
- 1 can of coconut milk
- 1 tbs fish sauce
- 1 tbs curry powder
- 1.5 tbs brown sugar
- 1 tbs chopped cilantro
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
For the Peanut Sauce:
- 6 tbs low sodium soy sauce
- 1 cup natural peanut butter (or peanut butter of your choice)
- 1-2 cloves garlic, diced
- 1.5 tsp ground cayenne pepper
- 4 tsp of honey
Cilantro and/or chopped peanuts (optional, for garnish)
- Slice chicken breasts into long, thin strips.
- Combine all ingredients for the marinade and marinate chicken for 2-4 hours.
- Soak wooden skewers in water for 30 minutes to an hour to avoid burning.
- Prepare grill, preheating it on high heat.
- Meanwhile, pierce chicken with skewers, weaving sticks in and out.
- Spray grill with oil spray.
- Combine all ingredients for the peanut sauce, stirring until well combined.
- Place skewers on grill, allowing to cook for approximately 5 minutes.
- Flip skewers over and cook on the other side for about 5 more minutes or until chicken is cooked through and browned nicely.
- Garnish with peanuts and cilantro if you so choose, serve it up and enjoy!