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Serves 4 to 6 (main course) or 10 to 12 (appetizer
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Ingredients:
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6
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M&M Boneless Skinless Chicken Breasts
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1 can
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(398 mL)
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unsweetened coconut milk
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2 tbsp
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(30 mL)
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Oriental Rub Marinade
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1 tbsp
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(15 mL)
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lime juice
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1
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clove garlic minced*
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1/4 tsp
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(1 mL)
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dried red chili flakes*
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1 cup
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(250 mL)
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smooth peanut butter
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3 tbsp
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(45 mL)
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Oriental Rub Marinade
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1
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clove garlic minced*
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1/4 tsp
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(1 mL)
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dried red chili flakes*
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1/2 cup
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(125 mL)
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finely chopped cilantro (fresh coriander), optional
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*or substitute 2 mL (1/2 tsp) chili garlic paste
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Preparation:
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Cut M&M Boneless Skinless Chicken Breasts lengthwise into 1 mL (1/2 –inch) wide strips (will be about 2.5 cm/1-inch thick). Place chicken strips in shallow baking pan or plastic zipper-lock bag.
In small bowl whisk together 175 mL (3/4 cup) of the coconut milk (reserve rest for sauce), Oriental Rub Marinade, lime juice, garlic and chili flakes.
Pour marinade over chicken. Cover with plastic wrap, or close plastic bag, forcing out air. Refrigerate for at least 4 hours or overnight.
Prepare Peanut Sauce: In medium bowl place peanut butter. Microwave a bit to soften if desired. Whisk in remaining coconut milk, Oriental Rub Marinade, garlic and chili flakes until smooth. May be made ahead and refrigerated up to 2 days.
Remove chicken from marinade; drain well. Thread onto skewers. If using wooden skewers, soak for 1 hour to prevent burning.
Place on grill over medium-high heat. Place lid down and grill for about 5 to 6 minutes, turning several times. When almost cooked, brush with a little Peanut Sauce to glaze.
To serve, place skewers on large platter lined with curly leaf lettuce. Sprinkle skewers with cilantro if desired. Serve with warmed Peanut Sauce for dipping.
Serve with Rainbow Rice Pilaf and M&M Bean & Carrot Medley.
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Tip(s):
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