Yield: 4 servings
Time: 2 hours (including the shortest marinade time)
Time: 2 hours (including the shortest marinade time)
What You’ll Need
4 chicken breasts, cut into strips
4 Wooden skewers, soaked in water for 30 minutes
4 Wooden skewers, soaked in water for 30 minutes
Marinade:
1/4 cup fresh lemongrass, minced
2 shallots, diced
3 cloves of garlic, minced
1/2 teaspoon cayenne pepper
1 tbsp fresh ginger, minced
1 tsp dried turmeric powder
2 tbsp ground coriander
2 tsp cumin
3 tbsp low sodium soy sauce
4 tbsp fish sauce
2 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup fresh lemongrass, minced
2 shallots, diced
3 cloves of garlic, minced
1/2 teaspoon cayenne pepper
1 tbsp fresh ginger, minced
1 tsp dried turmeric powder
2 tbsp ground coriander
2 tsp cumin
3 tbsp low sodium soy sauce
4 tbsp fish sauce
2 tbsp brown sugar
2 tbsp vegetable oil
Peanut Sauce:
3/4 cup natural unsweetened peanut butter
1 tsp fish sauce
1 tsp low sodium soy sauce
1 lime, juiced
1/4 cup unsweetened coconut milk
1 tbsp brown sugar
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 tsp red pepper flakes
3/4 cup natural unsweetened peanut butter
1 tsp fish sauce
1 tsp low sodium soy sauce
1 lime, juiced
1/4 cup unsweetened coconut milk
1 tbsp brown sugar
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 tsp red pepper flakes
* Note: if the peanut butter you are using is not unsweetened (check the label for added sugars), you do not need to add any brown sugar.
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