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Chicken
skewers, dipped in peanut sauce, are a favorite appetizer in Thailand. Purchase
a 14-ounce can coconut milk for this recipe. Any remaining coconut milk may be
used with Black Rice Pudding. Tamari is an authentic soy sauce, but you may also
use regular soy sauce.
Marinade & Chicken
½ cup canned light coconut milk
2 tablespoons tamari
sauce
¼ teaspoon chili
powder
⅛ teaspoon
seasoning salt
4 skinless, boneless
chicken breasts (2 pounds)
Peanut Sauce
2/3 cup canned coconut milk
½ cup peanut butter
1.
Place the coconut milk, tamari sauce, chili powder and salt in
a 13 x 9 x 2-inch
glass baking dish.
2. Cut each chicken breast into
three to four long strips. Thread
each strip onto a
bamboo skewer. Place in the baking dish
and turn to coat
chicken with marinade. Marinate 24 hours.
3. Heat the coconut milk in a
1-quart saucepan, just until warm.
Remove from heat
and stir in peanut butter.
4. Grill or broil the chicken
skewers. Serve with individual
bowls of peanut
sauce for dipping.
Makes
8 servings
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