1 tablespoon light brown sugar
1 tablespoon curry powder
3 tablespoons peanut butter
½ cup light soy sauce
3 tablespoons lime juice
2 garlic cloves, minced
dash of dried red chili pepper flakes
Cut five boned and skinned chicken breast halves into long strips
about ½ inch wide.
Place in marinade for at least an hour or even overnight in frig.
Place chicken on skewers and grill or broil till done. Turn and baste
several times while cooking.
2/3 Cups peanut butter – (make sure it’s safe)
1 cup unsweetened light coconut milk
¼ cup lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teas. grated fresh ginger
4 garlic cloves, minced
dash of ground red pepper-optional
¼ cup cream
chicken broth to thin sauce if necessary
Place all ingredients in sauce pan and stir. Heat through and make
sure peanut butter is melted and sauce is well mixed. Thin with
chicken broth if needed. Pour into bowl and serve with chicken
strips. Sprinkle strips with cilantro. Serves 5-6.