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Start with three boneless,
skinless chicken ***.
Remove all of the fat and
cut each breast into
one inch to one and a half inch pieces.
Just about this size.
Remember
we're going to put these onto skewers.
For the marinade
I'm using two tablespoons of regular soy sauce,
a tablespoon of hot chili garlic sauce,
one tablespoon of thick soy sauce,
a quarter teaspoon of ground ginger and
just a quarter teaspoon of ground cumin.
Add all these ingredients to the chicken and
then use your hand to mix them in
to make sure that each piece is coated evenly.
Then cover and
place this in the refrigerator for two hours.
Here I am using metal skewers.
Bamboo skewers work just as well,
make sure you soak them in water
for thirty minutes prior to using them.
Then place the skewers on the grill.
Grill them for about five minutes on each side.
For the sauce I am using
a third of a teaspoon of lime juice,
a half a tablespoon of hot chili garlic sauce,
a half a tablespoon of regular soy sauce,
a half a tablespoon of honey and
two tablespoons of creamy peanut butter and
a quarter cup of warm to hot water.
You want it warm to hot
so that all these ingredients mix in and
create a smooth sauce.
Your sauce should be just slightly thicker than water.
Keep in mind that if your water is not hot enough
you may need to heat the sauce
so that the peanut butter melts and
combines with the other ingredients.
Then they are ready to serve.
This goes best
with a set of rice and
steamed vegetables and
then the peanut sauce on the side.
Enjoy!