Nutrition Facts

Serving Size½ of recipe
Total Fat26 g
Saturated Fat10.5 g
Sodium718 mg
Total Carbohydrate8 g
Dietary Fiber1 g
Protein33 g

Servings and Times

Marinating time30 minutes

Ingredients and Preparation

Reduced-sodium soy sauce1 tablespoon
Rice wine vinegar1 tablespoon
Canola oil2 teaspoons
Ground ginger½ + ¼ teaspoon
Boneless, skinless chicken thighs, cut into ½-inch strips¾ pound
Coconut milk1/3 cup
Smooth peanut butter2 tablespoons
Garlic clove, minced1
Serrano chile pepper, minced (optional)½
Salt¼ teaspoon
Juice of ½ lime
6 metal skewers, or wooden ones soaked in water for at least 20 minutes
  1. Directions
  2. Mix together soy sauce, vinegar, oil, and ½ teaspoon ginger in a small bowl. Combine marinade and chicken strips in a large plastic resealable bag and let marinate for 30 minutes in the refrigerator.
  3. Meanwhile, add coconut milk, peanut butter, garlic, chile, ¼ teaspoon ginger, salt, and lime juice to a medium skillet. Bring to a simmer over medium heat, whisking until smooth. Reduce heat to low and simmer 1-2 minutes, until the sauce thickens.
  4. Prepare grill. Thread chicken strips onto skewers so that they lie flat. Grill chicken about 3 minutes per side, until cooked through. Serve with dipping sauce.