Servings: 6 Prep Time: 15 minutes Cook Time: 10 minutes
INGREDIENTS:
- • 2 pounds boneless chicken breast or thigh
- • 1-2 garlic cloves, finely minced
- • 1 tsp finely grated fresh ginger
- • 1 tsp rice vinegar
- • 1 tbsp soy sauce
- • 2 tsp brown sugar
- • 1 tbsp peanut butter
- • 1/2 tsp Anandham Sesame oil
- • 1/2 cup dry roasted peanuts, chopped
- • Bamboo skewers, soaked in water
Instructions:
In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and
Anandham sesame oil. Set the marinade aside.
Slice the chicken breasts into long, thin strips. Add the chicken strips to the marinade and mix well.
Refrigerate for an hour or keep it overnight.
When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the
chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
Grill the chicken skewers, starting on the high heat side for 4 minutes each side. Then move the skewers
to the low heat side; cover and finish cooking, for about 1-3 minutes more, depending on the thickness
of your chicken.
Serve with chopped roasted peanuts sprinkled on top.