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Ingredients
3 to 4 pounds chicken tenderloins
2 tbsp. dark soy sauce - use tamari for gluten free
2 garlic cloves - peeled and crushed
7 oz. Thai Kitchen coconut milk - gluten free
½ tsp cumin
½ tsp coriander
¼ tsp ground ginger
PEANUT SAUCE:
3 tbsp. smooth peanut butter
1 tbsp. dark soy sauce - use tamari soy sauce gluten free
½ tsp. red pepper flakes
1 tbsp. fish sauce - Thai Kitchen and Red Boat are gluten free
7 oz. Thai Kitchen coconut milk - gluten free
1 tbsp. light brown sugar
½ tsp. ground coriander
Juice of 1 lime
TO SERVE:
3 tbsp. Fresh cilantro - chopped
3 tbsp. roasted peanuts - roughly chopped
1 tsp. sesame seeds
Instructions
- If using bamboo skewers soak in water for half an hour before grilling. This will prevent them from burning when cooking.
- Place the chicken tenderloins in a large bowl with the rest of the chicken ingredients. Mix together by hands and massage the sauce into the chicken. Cover and place in the fridge to marinate for at least 30 mins.
- Mix the peanut sauce ingredients in a small pan except the lime.
- Heat over medium heat stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat.
- Thread the chicken strips onto the skewers and place the skewers on a plate.
- Brush a little oil on the grill. Place the skewers on the grill and cook for 8-10 minutes until golden brown turning a couple of times during cooking. There should be no pinkness to the chicken.
- Place the skewers on a platter. Serve with the peanut sauce. Top with fresh cilantro, roasted peanuts, sesame seeds and pepper flakes. Squeeze some lime if you like. Yum!
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