Approximate cooking time: 25 minutes
Serves 4
Ingredients:
- 1 1/2 cup coconut milk, divided
- 1 clove garlic, minced
- 1 tbsp curry powder
- 1/4 cup brown sugar
- 1 1/2 tsp brown sugar
- 1/2 tsp salt and ground pepper, or to taste
- 3/4 lbs boneless skinless chicken breast halves, cut into 1 inch strips
- 1/2 cup creamy peanut butter
- 3/4 cup gluten free chicken stock (Try Pacific Naturals Brand)
- 1 green pepper
- 1 onion
- 2 tbsp lime juice
- 1 tsp gluten free soy sauce
- 1 large wooden skewers, or as needed, soaked in water for 30 minutes
Directions:
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, 1 1/2 teaspoons brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened.
- Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers with chopped veggies, then grill 4 to 5 minutes per side, or until cooked through.
Photo Credit: Recipes.com