- Marinade:
- 1 (14 ounce) can coconut milk
- 1 cup peanut butter
- 1/4 cup rice vinegar
- 1/4 cup lime juice
- 2 tablespoons sriracha sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (such as Kikkoman®)
- 2 tablespoons crushed dried mint
- 3 cloves garlic, minced
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons brown sugar, or more to taste (optional)
- 1 teaspoon ground ginger
- 1 teaspoon Chinese five-spice powder
- Skewers:
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-1/2-inch chunks
- 6 bamboo skewers, soaked in water for 30 minutes
- 6 green onions, white parts only, cut into 1-1/2-inch pieces
- Whisk coconut milk, peanut butter, rice vinegar, lime juice, sriracha sauce, fish sauce, soy sauce, mint, garlic, curry powder, brown sugar, ginger, and Chinese five-spice powder together in a large bowl to make marinade.
- Place chicken in a separate bowl. Pour in enough marinade to thoroughly coat the chicken. Marinate chicken in the refrigerator for 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.
- Bake in the preheated oven, flipping skewers halfway through baking, until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve remaining marinade alongside.
08/26/2019
recipepes.com
thai peanut yakitori chicken, recipe
PT15M
PT1H
5
455 calories
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