2 boneless, skinless chicken breasts
4 Tbsp. tamari
4 Tbsp. lemon juice
1 Tbsp. sesame oil
2 cloves organic garlic, minced
1/3 tsp. curry powder
freshly cracked black pepper
1/3 cup organic peanut butter (crunchy)
1/3 cup full fat coconut milk
1 tsp. sucanat
wooden skewers, soaked in water 20 minutes
With a sharp knife, cut the breasts lengthwise into 1/2-inch slices. Cut each slice in half. Combine 2 Tbsp. tamari and 2 Tbsp. lemon juice with the sesame oil, garlic, curry powder, 1/2 tsp. salt and a few grinds pepper in a medium bowl. Add the chicken and toss well to coat. Let chicken marinate 15 minutes to one hour.
In a small saucepan, combine remaining tamari and lemon juice with the peanut butter, coconut milk, sucanat, cayenne and 1/2 tsp. sea salt. Heat sauce through. If it is too thick, add a little water. Thread chicken onto soaked skewers. Bake on parchment-lined cookie sheet for 20 minutes at 350°F. Arrange on platter with dipping sauce in a small bowl. Enjoy!
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