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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Skewers With Spicy Thai Peanut Sauce Recipe

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This recipe for Chicken Skewers With Spicy Thai Peanut Sauce is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
chicken
1 cup soy sauce
1 large onion
3 tablespoons lime juice
11⁄2 tablespoons chili paste
3 tablespoons fresh ginger,
minced 3 cloves fresh garlic,
minced 3 pounds chicken, boneless and
skinless

peanut sauce
2⁄3 cup peanuts
3 tablespoons macadamia nuts
11⁄2 tablespoons sugar
11⁄4 cup coconut milk, unsweetened
1⁄2 cup chunky peanut butter
1⁄3 cup water
5 tablespoons soy sauce
11⁄2 tablespoons lime juice
11⁄2 tablespoons chili paste
11⁄2 tablespoons fresh ginger, minced
2 cloves fresh garlic, minced
Directions:
Directions:
1. In a large bowl, whisk together first six and marinate for at least 4 hours.
ingredients. Add chicken strips
2. Place the peanuts, macadamia nuts, and sugar in the bowl of a food processor fitted with a metal blade. Pulse until finely ground. In a saucepan, add the nut mixture to the coconut milk, peanut butter, water, soy sauce, lime juice, chili paste and ginger and garlic; bring to a boil, reduce the heat to medium and cook, stirring occasionally until the sauce thickens. Cool the sauce to room temperature.
3. The Skewers: Cut 10 inch skewers down to 6-7 inches each. Thread the strips of chicken along the skewer. Place on a grill (or in the oven at 425°F) until cooked through, approximately 8 minutes.
4. Place skewers on a plate with the dipping sauce close by.
Number Of Servings:
Number Of Servings:
12-14
Personal Notes:
Personal Notes:
Serve with Pinot Blanc

 

 

 

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