| | Directions |
- Soak skewers in water 20 min to avoid burning on grill.
- Cut chicken into long narrow strips (approx 1-2 inches wide) and set aside.
- In a small bowl combine water, lemon juice, chopped ginger and garlic. Let sit 10-15 minutes for flavors to combine.
- In a medium sauce pan combine peanut butter, coconut milk, soy sauce, brown sugar, sesame oil, red pepper flakes and chili oil.
- Strain the ginger/garlic liquid into the peanut mixture, pressing to ensure all liquid is released. (Optional - add 1-2 T of the chopped garlic/ginger for a chunkier sauce).
- On medium heat, bring sauce to boil then remove from heat to cool.
- Separate sauce into two containers, 1 cup for basting and the rest for a dipping sauce at the table.
- Place chicken strips on skewers. Baste with peanut sauce.
- Grill until chicken is done. Baste at least once while cooking.
- Prevent burning by keeping heat fairly low on the grill.
- Garnish with green onions and serve with sauce on the side for dipping.
Note: this sauce works equally well with shrimp and also makes a great sauce for Thai chicken pizza. |
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| Ingredients | | - |  | 3 pounds chicken breast cut into 1-2 inch wide strips |
| - | | 1/2 cup water |
| - | | 1/4 cup fresh lemon juice |
| - | | 3 tablespoons fresh minced ginger |
| - | | 3 tablespoons fresh minced garlic |
| - | | 1 cup creamy peanut butter |
| - | | 3/4 cup coconut milk |
| - | | 1/4 cup soy sauce |
| - | | 5 tablespoons brown sugar |
| - | | 1 tablespoon sesame oil |
| - | | 1/2 teaspoon red pepper flakes |
| - | | 1/2 teaspoon chili oil (optional) |
| - | | Fresh green onion chopped (optional for garnish) |
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