1 pound boneless skinless chicken breast, cut in 1 inch strips
1 lime, cut in wedges, for garnish
For the marinade
1/4 cup light unsweetened coconut milk
2 tablespoons tamari
1/2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon sriracha
2 ½ teaspoons curry powder
1 ½ teaspoons turmeric
1 tablespoon ginger, freshly grated
3 garlic cloves, grated
1 tablespoon canola oil
For the peanut sauce
4 tablespoons creamy peanut butter
2 tablespoons tamari
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons sriracha
1 teaspoon ginger, freshly grated
2 garlic cloves, freshly grated
1/4 bunch fresh cilantro, finely chopped and more for garnish
Directions
Step 1
To make the marinade, Whisk together the coconut milk, tamari, fish sauce, lime juice, honey, sriracha, curry powder, turmeric, ginger, garlic and oil in a large bowl until thoroughly combined.
Step 2
Stir in the chicken until evenly coated. Cover and place in the refrigerator for at least 30 minutes or overnight.
Step 3
To make the peanut sauce, whisk together the ingredients in a medium bowl until smooth and set aside. If the sauce is too thick, whisk a tablespoon of water in the peanut sauce until it reaches the creamy sauce consistency.
Step 4
When ready to cook the chicken, soak the bamboo skewers in water for 30 minutes and preheat the grill to medium high heat.
Step 5
Remove the chicken from the refrigerator 15 minutes prior to grilling and thread the chicken onto skewers.
Step 6
Carefully place the chicken skewers on the grill and cook until the internal temperature reads 165°F, which should take 2 to 3 minutes per side.
Step 7
Transfer the skewers to a large platter and garnish with lime wedges and fresh cilantro.
