In the fresh meat case
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Prep Time: 20 min
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Cook Time: 5 min
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Serves 4
In the fresh meat case
Ingredients
1/2 cup coconut milk
2 tbsp fish sauce
2 tbsp red curry paste
2 cloves minced garlic
15 wooden skewers
1/2 cup creamy peanut butter
2 tbsp honey
juice from 2 limes
2 tsp sriracha
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp minced garlic
toasted sesame seeds
Combine
In a medium bowl, combine coconut milk, fish sauce, red curry paste, and minced garlic. Add chicken to a gallon food storage bag and pour coconut milk mixture over top.
Refrigerate
Seal bag, coat chicken, and refrigerate for at least 30 minutes to marinate.
Skewer
Thread chicken onto skewers and place on foil-lined baking sheets. Sprinkle chicken with sesame seeds if desired
TIP Some chicken pieces you'll thread straight onto the skewer and others you'll want to "weave" on almost like a ribbon.
Bake
Cook under oven broiler until chicken is cooked through, approximately 3 minutes per side. For sauce: whisk all sauce ingredients together in a small saucepan and cook until warmed through. Serve with chicken skewers
TIP Recipe provided by: From Sweet T Makes Three
Asian Style Chicken Skewers
20 
