- 2pounds chicken breastssliced into 1/2-1″ strips*
- 2tablespoons olive oil
- 1/2cup smooth peanut butter
- 30-35 wooden skewers
- 1/4cup low sodium soy sauce
- 1/4cup packed brown sugar
- 1tablespoon chili paste(like Sambal Oelek)
- 1 1/2tablespoons lime juice
- 1 1/2tablespoons fish sauce
- 1teaspoon dried basil
- 1teaspoon coriander powder
- 1/2teaspoon ground ginger
- 1/2teaspoon garlic powder
- 1/2teaspoon turmeric powder
Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/4 cup to a freezer size bag and whisk in 2 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 8-10 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
Add reserved Sauce to a small saucepan and bring to a boil. Simmer for 1 minute. Remove from heat then stir in 1/2 cup peanut butter until completely combined. If you prefer a thinner sauce, stir in water 1 tablespoon at a time. Taste and add additional chili sauce if desired for a spicier sauce.
Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.