Details

• Servings: 8
• Serving Size: 2 skewers

Ingredients

• 1/2 cup teriyaki sauce (gluten free if needed)
• 2 lbs boneless, skinless chicken breast, cut into thin strips
• 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced
• 1/4 cup smooth peanut butter plus 1 Tbsp peanut butter
• 1/2 cup unsweetened coconut milk
• 1 1/2 tsp sesame oil
• 2 tsp low sodium soy sauce (gluten free if needed)
• 1 Tbsp lime juice
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp chopped peanuts
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery

Preparation

1. In a medium bowl, pour the teriyaki sauce over the chicken. Add the ginger and half the garlic to the bowl and stir to combine. Marinate, covered and refrigerated, for at least 1 hour.
2. In a small bowl, whisk the peanut butter and coconut milk. Add the sesame oil, soy sauce, lime juice and the remaining garlic to the bowl and whisk to combine. Top with the cilantro and peanuts.
3. Preheat grill to medium high. Thread the chicken on 16 skewers. Grill the chicken for 3 minutes on each side, or until cooked through. Serve with the dipping sauce, carrots and celery.