Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) chicken breast, long thin strips
- 4.9 oz (140 g) coconut milk
- 1.4 oz (40 g) smooth peanut butter
- 0.5 US fl oz (15 ml) light soy sauce
- 0.9 oz (25 g) lime juice
- 1.0 tsp (2 g) ground turmeric
- 1.0 tsp (2 g) ground coriander
- 1.2 tsp (5 g) sugar
- 6.3 oz (180 g) cucumber, sliced
- 2.0 US fl oz (60 ml) water
- 0.2 tsp (1 g) salt
Method
- Reserve 100 ml coconut milk for the sauce. Mix chicken with the remaining 40 ml, turmeric, coriander and salt. Refrigerate for 1 hour, additional to prep time.
- Thread chicken strips onto metal skewers. Grill over medium-high heat for 8–12 minutes, turning, until the thickest meat reaches 165°F (74°C).
- Meanwhile, whisk reserved coconut milk, peanut butter, soy sauce, lime juice, sugar and water in a small saucepan. Simmer gently for 3–4 minutes, stirring.
- Divide skewers, peanut sauce and cucumber between two plates.
Cook’s note: Keep sauce ingredients separate from the chicken marinade. Allow 1 hour marinating.
Allergens: Peanuts, soy and wheat in soy sauce.
Approximate nutrition per serving: 473 kcal · Protein 48 g · Carbohydrates 14 g · Fat 25 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.