Chicken Skewers With Spicy Peanut Sauce

"A spicy, fun way to dress up the boneless skinless chicken breasts we always have on hand. These work as a main dish for a weeknight meal, or a different appetizer or snack for a casual party."
 
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photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
  • Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
  • Preheat grill or broiler, and cook chicken until done and lightly browned.
  • Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.

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Reviews

  1. With only one exception, I pretty much followed the recipe on this ~ I did, however, make only half a recipe & included just 1 teaspoon of the chili sauce! We loved the taste of this unusual chicken dish, & the next time I'll be making this recipe as appetizers for a monthly group that I host! Thanks for posting it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
     
  2. This was really good and my whole family enjoyed it a lot. There was one step that was missed, even though it was easy to figure out - skewering the chicken! :) I didn't use lemongrass because I didn't want to go out just to buy that. I also don't have cardamom or cilantro because I don't like them. My sauce wasn't too thick after I heated it, in fact it was perfect. I put it in the microwave on low for a few seconds and it was just right. Maybe if I used the other ingredients, it would have been different. Taking a vote here, it warranted 4.5 stars, but since I can't do that and there was a step missing, I thought 4 stars were fair. Thanks!
     
  3. This smelled great while I was mixing everything together. I loved the flavors of the sauce but it wouldn't get smooth even when heated in the saucepan. I added more vinegar and sriracha chili sauce but I didn't want to add too much and dilute the flavors plus I wanted to prepare this as written because I was reviewing it for the RSC contest#13. So next time, I would lessen the peanut butter and add more liquid to give a dipping quality to the sauce. The cardamom was an interesting flavor on the chicken but one I would leave off if I made these again. I would have liked the cilantro to come through a little more so I would add more of that next time. Had fun making these, thanks!!
     
  4. I made this exactly as written. The flavors worked very well together. I enjoyed the kick of the Sriracha chili sauce. The peanut butter and honey toned down the heat. I thought the sauce might thin out some after it was heated up, but it was still a little too thick. I thinned it out some with both a little water and a little additional rice vinegar. It is a little overpowering when dipping the chicken (you can't really taste the chicken), but works well when it is lightly drizzled over the chicken. Maybe if the sauce was a little thinner it would make a better dip. Overall, a very good recipe. Made for RSC #13. Good Luck, Chef! :-)
     
  5. I was skeptical at first, but after it was completed I really liked it. It was a different taste for me, but different in a good way .I thought it came together so well with the herby tastes of the cilantro and lemon grass, the salty of the soy ,the tart of the lime, the sweet of the honey and peanut butter, the heat of the chili sauce and the tang of the vinegar .I cut back on the chili sauce, 1 whole tablespoon would have been way too much heat for me. The flavors are so strong that I did not enjoy it as a dipping sauce, but lightly drizzled over the chicken it was a big yum! I did not care for the taste of the cardamom for the chicken, so I would leave that out next time. I served this with recipe#354064
     
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RECIPE SUBMITTED BY

I work in the lab of a large county hospital. Cooking, particularly exotic ethnic cuisines and fancy desserts is my therapy and stress relief. Being a geeky kind of person, I'm really into the science of food. I'm getting into playing cooking games and contests on 'Zaar. Why not come play with us? It's lots of fun. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg"> <img src="http://i27.photobucket.com/albums/c175/emmyduckie/teambanner1.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <img src="http://i27.photobucket.com/albums/c175/emmyduckie/babes_banner.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSCParticipationBanner.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/ParticipationBanner.jpg"border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/Dollar%20Contest/DiningonaDollarParticipant.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i27.photobucket.com/albums/c175/emmyduckie/banner2009.jpg" border="0" alt="Photobucket"width=100%> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/craze-e2banner.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/3Craze-E.jpg" border="0" alt="Photobucket">
 
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