SKILL LEVEL: Expert
PREP: 5 to 10 minutes
MARINATING: At least 4 hours
COOKING: 10 minutes
MAKES: 4 servings
PAIRS WELL WITH: Rice, sautéed vegetables
SKILL LEVEL: Expert
PREP: 5 to 10 minutes
MARINATING: At least 4 hours
COOKING: 10 minutes
MAKES: 4 servings
PAIRS WELL WITH: Rice, sautéed vegetables
This pandaren specialty features tender, flavorful chicken, doused in a rich, creamy peanut sauce. Served over a bed of rice, and garnished with fresh tomatoes and snap peas, who could want more?
4 large chicken breasts
MARINADE
1 /2 cup soy sauce
1 teaspoon freshly grated ginger
Pinch of salt
Cherry tomatoes and snap peas, for garnish (optional)
SAUCE
1 /4 cup creamy peanut butter
One 13-ounce can coconut milk
1 /4 cup brown sugar
1 tablespoon soy sauce
1 1 /2 tablespoons red curry paste
1. Combine the marinade ingredients along with the chicken breasts in a large bowl or a sturdy plastic bag. Refrigerate for at least 4 hours, or overnight, stirring occasionally to make sure the meat is completely covered. Soak four wooden skewers in water.
2. Make the sauce by combining the sauce ingredients in a small saucepan over medium heat. Gently stir everything together until the mixture is creamy and smooth. Remove from heat and allow to cool slightly.
3. Thread the whole chicken breasts onto the wooden skewers. Grill over medium-high heat, flipping halfway through, until the meat is cooked through, about 10 minutes. Plate the chicken, drizzle with sauce, and enjoy!
COOK’S NOTE: You may garnish the skewers with cherry tomatoes and snap peas, if you like, but do so after grilling; the vegetables will likely overcook otherwise.