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Thai Chicken Saute

Chicken%20sate

rating

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1 rating
40
prepare
10
cook
6
serves

INGREDIENTS

1 lb. chicken breast halves cut into strips, skinless and boneless
1/2 cup coconut milk, canned
1 1/2 tsp. ground coriander
1 tsp. yellow curry powder
1 tsp. fish sauce
1/2 tsp. chilli oil
1 tbsp. chopped fresh cilanto
1 tbsp. chopped unsalted peanuts
1 cup prepared thai peanut sauce
1 tsp. salt

INSTRUCTIONS

  1. 1
    In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chilli oil. add the chicken breast strips and stir to coat. cover, and refrigerate for at least 30 minutes, and up to 2 hours.
  2. 2
    Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
  3. 3
    Grill chicken for 2 or 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

notes

12 wooden skewers, soaked in water for 15 minutes

recipe search tags

preparation methods
cuisines Asian, Chinese, Filipino, Japanese, Thai, Vietnamese
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