Tuesday, June 14, 2011

Thai Peanut Chicken Skewers

I'm visiting my in-laws in AZ right now.  Yesterday was my father-in-laws birthday, so Nancy (mother-in-law) made us this delicious meal of Thai Peanut Chicken Skewers, per request of the birthday boy.  This is my sister-in-law, Stacie's recipe.  She's made this for us a few times on her visits.  It's so good!  It has a name close to this recipe, but it's actually very different but, still both very good.  I rate this recipe a 5.

Marinate the chicken 1-4 hours.

Thread chicken on skewers.

We grilled 1/2 and baked the rest.  We wanted to compare the taste.  I believe everyone agreed they liked the taste of the grilled ones on the left better, although the baked chicken, on the right, were great too!

Serve the Peanut Sauce with the skewers.  You can either dip or pour over the chicken.

She served with a wonderful Thai coleslaw, rice topped off w/ the Peanut Sauce and cut up pineapples.  It was a wonderful meal!  Yum!

Thai Peanut Chicken Skewers

Cut 1 lb boneless skinless chicken breasts into 1X4" strips. (1/4" thick.)

Marinade Ingredients:
1/3 c. soy sauce
2 T brown sugar
2 T olive oil
1 1/2 tsp minced fresh garlic
1 1/2 tsp ground cumin

Mix all ingredients together and pour over chicken and marinate 1-4 hours in a single layer.  Thread chicken on 8-12" skewers.  Lay chicken in a single layer on a baking sheet lined with foil.  Bake at 375 for 7-10 minutes.  (Or you may choose to grill instead!)

Red Curry Peanut Sauce:

1 c coconut milk

Heat until just simmering. 

Whisk in:
2/3 c peanut butter
2-3 tsp red curry paste
1 1/2 tsp fish sauce
1 1/2 tsp brown sugar

Cook till heated through 3-5 minutes. (Do not over heat the sauce or it will separate!)  Serve with skewers, either for dipping or drizzle over chicken.  Enjoy!


Jennifer said...

Does the coldslaw have anything out of the ordinary in it? I would love to add that to the meal.

Fan in Canada

Chad & Bonny Day said...

What's the coleslaw recipe?