Nutrition Facts
Serving Size
½ of recipe
Calories
389
Total Fat
26 g
Saturated Fat
10.5 g
Sodium
718 mg
Total Carbohydrate
8 g
Dietary Fiber
1 g
Protein
33 g
Ingredients and Preparation
Ingredients
Measures
Reduced-sodium soy sauce
1 tablespoon
Rice wine vinegar
1 tablespoon
Canola oil
2 teaspoons
Ground ginger
½ + ¼ teaspoon
Boneless, skinless chicken thighs, cut into ½-inch strips
¾ pound
Coconut milk
1/3 cup
Smooth peanut butter
2 tablespoons
Garlic clove, minced
1
Serrano chile pepper, minced (optional)
½
Salt
¼ teaspoon
Juice of ½ lime
6 metal skewers, or wooden ones soaked in water for at least 20 minutes
Directions
- Mix together soy sauce, vinegar, oil, and ½ teaspoon ginger in a small bowl. Combine marinade and chicken strips in a large plastic resealable bag and let marinate for 30 minutes in the refrigerator.
- Meanwhile, add coconut milk, peanut butter, garlic, chile, ¼ teaspoon ginger, salt, and lime juice to a medium skillet. Bring to a simmer over medium heat, whisking until smooth. Reduce heat to low and simmer 1-2 minutes, until the sauce thickens.
- Prepare grill. Thread chicken strips onto skewers so that they lie flat. Grill chicken about 3 minutes per side, until cooked through. Serve with dipping sauce.