Chicken Skewers with Peanut Sauce
Cook time: 15 minutes
Easy chicken kebabs in a peanut sauce. Quick and easy and goes great with cauliflower rice on the side.
Ingredients
- 1 pound boneless skinless chicken breast, cut into chunks
- 3 tablespoons soy sauce (or coconut aminos), divided
- ½ teaspoon Sriracha sauce, plus ¼ teaspoon
- 3 teaspoons toasted sesame oil, divided
- Ghee, for oiling
- 2 tablespoons peanut butter
- Pink Himalayan salt
- Freshly ground black pepper
Instructions
- In a large zip-top bag, combine the chicken chunks with 2 tablespoons of soy sauce, ½ teaspoon of Sriracha sauce, and 2 teaspoons of sesame oil. Seal the bag, and let the chicken marinate for an hour or so in the refrigerator or up to overnight.
- If you are using wood 8-inch skewers, soak them in water for 30 minutes before using.
- I like to use my grill pan for the skewers, because I don’t have an outdoor grill. If you don’t have a grill pan, you can use a large skillet. Preheat your grill pan or grill to low. Oil the grill pan with ghee.
- Thread the chicken chunks onto the skewers.
- Cook the skewers over low heat for 10 to 15 minutes, flipping halfway through.
- Meanwhile, mix the peanut dipping sauce. Stir together the remaining 1 tablespoon of soy sauce, ¼ teaspoon of Sriracha sauce, 1 teaspoon of sesame oil, and the peanut butter. Season with pink Himalayan salt and pepper.
- Serve the chicken skewers with a small dish of the peanut sauce.