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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
1:00 |
Total Time: |
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Ingredients: |
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3 boneless chicken breasts
1 cup soy sauce
5 tbsp. olive oil
1 cup brown sugar
4 cloves garlic mashed
1 md. onion finely diced
2 cans chicken broth
1 can coconut milk
3 tbsp. hot chili paste (sambal olek)
4 tbsp. hot curry powder
Bamboo skewers
4 tbsp. hot chili powder
4 tbsp. cumin
2 tbsp. Turmeric
4 tbsp. ginger
1 cup creamy peanut butter
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Directions:
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Place bamboo skewers in large glass of water pointy
side up
cut chicken crosswise into strips (about 2 inches
mix together 2 tbs soy sauce, 3 tbs brown sugar, 2 tbs
olive oil, 1 clove of mashed garlic and 1/2 cup of the
onions. add 1 tbs of each of the spices and chili paste.
Pour mixture into a gallon storage bag and add
chicken pieces. Put in the refrigerator for about 1
hour.
in a heavy bottom dutch over heat olive oil. and
onions and garlic and saute for about 2 minutes. Add
the rest of the spices and chili paste and continue
cooking until the spices impart their aroma. Add
remaining soy sauce and brown sugar and stir. Add 1
can chicken broth and coconut milk and whisk until
blended bring to a boil add peanut butter and whisk
until completely incorporated and sauce is smooth.
simmer for about 1/2 hour stirring frequently (sauce
should stick to the back of a spoon.
place 1 piece of chicken on a skewer. grill over
medium high heat on outside grill or stove top for
about 2 minutes per side Place on a platter and serve
with sauce
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I buy a lot of my spices from Penzys online store
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