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Chicken with Yellow Peanut Sauce RecipeServes: Makes 4 servingsPrint recipe
Prep Time: 15 minutes
Cooking Time: 
45 minutes

This dish, inspired by Asian flavours, will leave your tastebuds tingling! Perfect for a dinner party, your guests will be swept away with your culinary skills.


Ingredients:

1 can (14 oz/400 mL) coconut milk

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) curry powder

1 tsp (5 mL) coriander seeds

2 tsp (10 mL) cornstarch

3 chicken breasts, thinly sliced (about 1½ lb/700 g)

¾ cup (175 mL) salted peanuts

2 tbsp (30mL) lemon juice

½ tsp (2 mL) salt

red chili flakes, to taste

2 tbsp (30 mL) chopped cilantro


Directions:

In a bowl, combine coconut milk, soy sauce, curry and coriander seeds. Pour ½ cup (125 mL) of the mixture into a small bowl, and add cornstarch. Cover and refrigerate the remaining coconut milk sauce.  

Slice chicken into 2-inch (5-cm) strips, and thread onto skewers. In a shallow dish, marinate chicken skewers in coconut milk mixture for 15 minutes in the refrigerator.

Meanwhile, in a small saucepan, combine reserved coconut milk sauce, peanuts, lemon juice, salt and chili flakes. Cook for 5 to 7 minutes, stirring constantly, or until thickened. Remove from heat and let cool.

Heat grill over medium-high heat; grease lightly with oil. Remove chicken skewers from marinade and discard marinade. Cook chicken skewers, flipping once, for 5 to 6 minutes or until golden brown. Sprinkle cilantro over reserved coconut milk sauce; serve with chicken skewers.

 

Tip: For a main course, serve the chicken skewers on a bed of jasmine rice or rice noodles.

 

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Did You Know?

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
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    The peanut is also called the earthnut, groundnut and goober pea.
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    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

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    The peanut contains more protein than any other nut.

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