- 1/2 cup peanut oil
- 1/3 cup Thai-style chili sauce, Kikkoman®
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 2 (1-pound) packages chicken tenderloins
- 14 (8-inch) skewers
- 1/2 cup creamy peanut butter, Peter Pan®
- 1/3 cup lite coconut milk, A Taste of Thai®
- 2 teaspoons fish sauce, Hokan®
- 1/2 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons sliced green onion
- In a heavy-duty zip-top plastic bag, combine peanut oil, chili sauce, ginger, and salt. Add chicken tenderloins. Seal bag, turning to coat chicken, and place in refrigerator for 4 hours.
- Soak wooden skewers in water to cover for at least 30 minutes; drain.
- Preheat grill to high heat (400° to 450°).
- Drain chicken, discarding marinade. Thread 1 chicken tenderloin onto each skewer. Grill for 3 to 4 minutes per side, or until chicken is done.
- In a small bowl, whisk together peanut butter, coconut milk, fish sauce, garlic, and red pepper flakes until well combined. Sprinkle green onion over sauce. Serve chicken skewers with peanut sauce.
- Yields: 6 to 8 servings
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