Ingredients:
Marinade:
1 ½ Tablespoons coconut aminos, soy sauce or Bragg’s aminos
1 Tablespoon ginger root, peeled and minced
2 cloves garlic, minced
1/8 teaspoon turmeric or curry powder
2 teaspoons fresh lime juice
1 pound uncooked boneless skinless chicken breast tenders
Sauce:
1 Tablespoon coconut aminos, soy sauce or Bragg’s aminos
1 Tablespoon fresh lime juice
6 Tablespoons light coconut milk
3 Tablespoons chunky peanut or almond butter
3 Tablespoons cilantro, chopped
4 teaspoons honey
1 teaspoon lime zest
1/8 teaspoon crushed red pepper flakes
Directions:
Combine 1 ½ Tablespoons of the aminos, the ginger, garlic, turmeric, and 2 teaspoons of the lime juice in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turning to coat the chicken. Refrigerate 1 hour, turning bag occasionally.
Meanwhile, soak approximately 8-12 skewers (depending on size) in enough cold water to cover for at least 30 minutes; drain and set aside.
For the peanut sauce, combine the coconut milk, peanut butter, cilantro, honey, remaining Tablespoon of each coconut aminos and lime juice, the lime zest, and red pepper in a medium bowl; whisk until smooth.
Preheat the broiler or prepare the grill; spray the broiler pan or grill rack with olive oil (using an oil mister). Thread the chicken strips onto the skewers. Broil or grill 4 inches from heat, turning once until cooked through. Approximately 3-4 minutes per side.
Serve at once with the peanut sauce.
Makes 4 servings
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