A very tasty creamy peanut sauce with tender skewered chicken is a deservedly popular Thai classic.
- 1 lb. boneless, skinless chicken breasts
- 36 water-soaked bamboo skewers
For the marinade
- 1/3 cup soy sauce
- 2 tbsp. fresh lime juice
- 2 cloves garlic, pressed
- 2 tsp. grated fresh gingerroot
- 1 tsp. crushed red pepper flakes
- 2 tbsp. water
For the peanut sauce
- 3/4 cup canned unsweetened coconut milk
- 1 tbsp. creamy peanut butter
- 4 green onions with tops cut into 1-in. pieces
- Cut the chicken into 1/4-inch-wide strips; place in a shallow dish.
- Combine the soy sauce, lime juice, garlic, ginger, and red pepper flakes in a bowl. Set aside 3 tablespoons of the mixture; cover and refrigerate.
- Add water to the remaining mixture. Pour over the chicken and toss to coat.
- Cover the chicken and marinate in refrigerator for between 30 minutes and 2 hours, stirring occasionally.
- Preheat a grill to medium.
- Meanwhile, combine coconut milk, the 3 tablespoons reserved marinade, and peanut butter in small saucepan.
- Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer 2 to 4 minutes, until the sauce thickens. Keep warm.
- Drain the chicken and discard the marinade.
- Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces.
- Grill the skewers on the uncovered grill for 6 to 8 minutes or until the chicken is cooked.
- Turn halfway through grilling time. Serve with warm peanut sauce for dipping.
Makes 36 skewers