Chicken Skewers with Peanut Sauce

Instructions

1. Step 1

   Place 8 bamboo skewers in a shallow dish, cover them with water, and soak before grilling.

   Timer: 30 min (fixed)

   Cookware: Bamboo skewers, Shallow Dish

2. Step 2

   Cut the chicken breast into evenly sized pieces.

   Ingredients used: 700.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk half of the coconut milk, half of the soy sauce, two-thirds of the lime juice, half of the brown sugar, the garlic, ginger, curry powder, and salt in a mixing bowl.

   Ingredients used: 12.0 gr Brown Sugar, 120.0 ml Coconut Milk, 6.0 gr Curry Powder, 12.0 gr Garlic, 12.0 gr Ginger, 30.0 ml Lime Juice, 3.0 gr Salt, 30.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

4. Step 4

   Add the chicken pieces to the marinade, coat thoroughly, cover, and refrigerate.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Drain the skewers and thread the marinated chicken onto them, leaving a small gap between pieces.

   Cookware: Bamboo skewers

6. Step 6

   Combine the peanut butter, water, chili flakes, and the remaining coconut milk, soy sauce, lime juice, and brown sugar in a saucepan. Whisk over low heat until smooth and gently steaming.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Brown Sugar, 1.0 gr Chili Flake, 120.0 ml Coconut Milk, 15.0 ml Lime Juice, 180.0 gr Peanut Butter, 30.0 ml Soy Sauce, 120.0 ml Water

   Cookware: saucepan, whisk

7. Step 7

   Heat a grill pan over medium heat and coat it with the vegetable oil. Grill the skewers, turning every few minutes, until browned and the chicken reaches 74°C internally.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: Bamboo skewers, grill pan, tongs

8. Step 8

   Rest the chicken skewers briefly, then serve them with the warm peanut sauce.

   Timer: 3 min (fixed)

   Cookware: Bamboo skewers