|2||lb PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts|
|1/2||cup coconut milk|
|2||tbsp fish sauce|
|2||tbsp red curry paste|
|2||cloves minced garlic|
|1/2||cup creamy peanut butter|
|juice from 2 limes|
|2||tbsp soy sauce|
|1||tbsp fish sauce|
|1||tsp minced garlic|
|toasted sesame seeds|
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.
Seal bag, coat chicken, and refrigerate for at least 30 minutes to marinate.
Thread chicken onto skewers and place on foil-lined baking sheets. Sprinkle chicken with sesame seeds if desired
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
Some chicken pieces you'll thread straight onto the skewer and others you'll want to "weave" on almost like a ribbon.
Recipe provided by: From Sweet T Makes Three