Prep Time
15 Mins
Chill Time
3 Hours
Cook Time
10 Mins
Total Time
3 Hours 25 Mins
Yield
Serves 8
Photo: Ryan Benyi

How to Make It

Step 1

Make chicken: Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.

Step 2

Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.

Step 3

Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Serve with sauce.

Chef's Notes

This peanut sauce recipe is the perfect complement to any spring rolls, pad thai noodle dish, drizzled over fried rice, or over other kinds of pasta- even those zoodles over which we're all obsessing!

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