Elizabeth Marrero
| 2 | lb PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin Sliced |
| 1/2 | cup coconut milk |
| 2 | tbsp fish sauce |
| 2 | tbsp red curry paste |
| 2 | cloves minced garlic |
| 15 | wooden skewers |
| 1/2 | cup creamy peanut butter |
| 2 | tbsp honey |
| juice from 2 limes | |
| 2 | tsp sriracha |
| 2 | tbsp soy sauce |
| 1 | tbsp fish sauce |
| 1 | tsp minced garlic |
| toasted sesame seeds |
| 1 | In a medium bowl, combine coconut milk, fish sauce, red curry paste, and minced garlic. Add chicken to a gallon food storage bag and pour coconut milk mixture over top. |
| 2 | Seal bag, coat chicken, and refrigerate for at least 30 minutes to marinate. |
| 3 |
Thread chicken onto skewers and place on foil-lined baking sheets. Sprinkle chicken with sesame seeds if desired
TIP: Some chicken pieces you'll thread straight onto the skewer and others you'll want to "weave" on almost like a ribbon. |
| 4 |
Cook under oven broiler until chicken is cooked through, approximately 3 minutes per side.
For sauce: whisk all sauce ingredients together in a small saucepan and cook until warmed through. Serve with chicken skewers
TIP: Recipe provided by: From Sweet T Makes Three |
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