Spicy Skewered Chicken with Peanut Dip
These skewered chicken strips are a take-off of Thai "satay." You'll love the fragrant and spicy flavor combination.
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Ingredients
Peanut Sauce
1
4 cup peanut butter1 tablespoon chili sauce
1 tablespoon peanut oil or vegetable oil
1 teaspoon finely chopped lemon grass
1
2 teaspoon crushed red pepper1
8 teaspoon ground gingerDip
3
4 cup sour cream3 tablespoons coconut milk or milk
Chicken
1 tablespoon firmly packed brown sugar
2 teaspoons finely chopped lemon grass
2 teaspoons peanut oil or vegetable oil
1 teaspoon soy sauce
1 pound boneless skinless chicken breasts, cut into 16 (6x1/2-inch) strips
16 (6- to 8-inch) wooden skewers
1 small cucumber, seeded, cut into 16 chunks, if desired
*Substitute 1 teaspoon finely chopped chives and 1/4 teaspoon freshly grated lemon zest. **Substitute 2 teaspoons finely chopped chives and 1/2 teaspoon freshly grated lemon zest.
How to make
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STEP 1
Whisk all peanut sauce ingredients together in small bowl until well mixed.
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STEP 2
Stir together3 tablespoons peanut sauce, sour cream, and coconut milk in small bowl. Cover; refrigerate until serving time.
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STEP 3
Heat broiler.
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STEP 4
Combine remaining peanut sauce, brown sugar, 2 teaspoons lemon grass, 2 teaspoons oil, and soy sauce in medium bowl. Add chicken strips; toss to coat. Thread 1 strip chicken onto each wooden skewer.
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STEP 5
Place skewers onto broiler pan. Broil 4 to 5 inches from heat, turning once, 4-5 minutes or until chicken is no longer pink.
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STEP 6
To serve, thread 1 chunkcucumber onto each skewer. Serve warm with dip.
Tip #1
For more peanut butter flavor, add an additional 1 or 2 tablespoons peanut butter to peanut sauce.
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