Follow these steps for perfect results
Chicken
Sliced Thin Into Strips
Scallions
Sliced Thin
Fresh Cilantro
Chopped
Garlic
Minced
Soy Sauce
Vegetable Oil
Brown Sugar
Ketchup
Tabasco Sauce
Lime Juice
Ketchup
Soy Sauce
Brown Sugar
Fresh Cilantro
Chopped
Scallion
Diced
Tabasco Sauce
Garlic
Minced
Chunky Peanut Butter
Hot Water
Combine chicken strips, scallions, cilantro, garlic, 1/3 cup soy sauce, 1/3 cup vegetable oil, 1/3 cup brown sugar, 4 tablespoons ketchup, and 1 1/2 teaspoon Tabasco sauce in a zip-lock bag.
Toss to coat the chicken evenly with the marinade.
Refrigerate the chicken in the marinade for 45 minutes to an hour.
Thread the marinated chicken onto skewers, weaving the strips as you go.
Aim for 4 to 5 pieces of chicken per skewer.
If using bamboo skewers, soak them in water for at least 30 minutes before using to prevent burning.
Preheat grill to medium heat.
Grill the chicken skewers for about 8 minutes on each side, or until fully cooked.
While the chicken is grilling, prepare the peanut sauce.
In a separate bowl, combine 4 tablespoons lime juice, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon chopped fresh cilantro, 1 diced scallion, and 1 teaspoon Tabasco sauce.
Add the peanut butter and hot water to the mixture.
Whisk all ingredients together until smooth.
Serve the grilled chicken skewers with the peanut sauce for dipping.
Expert advice for the best results
Marinate the chicken longer for more flavor.
Serve with a side of rice or noodles.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Arrange skewers on a platter with a small bowl of peanut sauce for dipping. Garnish with chopped cilantro and lime wedges.
Serve with white rice
Serve with a fresh salad
Pairs well with the spice and peanut flavors.
The sweetness complements the savory dish.
Discover the story behind this recipe
Popular street food and restaurant dish.
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