• 12servings
  • 26minutes
  • 619calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips

  2. 1 clove garlic, minced

  3. 1 tablespoon fish sauce

  4. 2 teaspoons peanut oil

  5. 4 shallots, minced

  6. 2 teaspoons minced garlic

  7. 2 teaspoons minced fresh ginger root

  8. 2 small red chile peppers, seeded and minced

  9. 1/2 cup crunchy peanut butter

  10. 1 3/4 cups coconut milk

  11. 2 teaspoons soy sauce

  12. 2 teaspoons brown sugar

  13. 1 1/2 tablespoons fish sauce

  14. 1 1/2 tablespoons lime juice

  15. 12 wooden skewers, soaked in water for 1 hour

Instructions Jump to Ingredients ↑

  1. Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.

  2. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.

  3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.

  4. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.


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