This Thai Coconut Peanut Sauce was fabulous, just spicy enough to have a bite without too bite much for wimpy me. We used Smucker's Natural Peanut Butter which is a lot less sweet than something like Jif so our sauce was not super sweet. We used about 1/2 the sauce tonight & since it will last in the fridge for a week I'll use the rest next week for peanut noodles (You could always make half the sauce if you didn't want leftovers).
Combine all the ingredients except the chicken to make sauce. Pour 1/4 c of the sauce over the chicken strips & stir. Let chicken sit a few minutes. Thread the chicken strips on bamboo skewers (if cooking on a grill soak the skewers in water 1/2 before cooking). Grill the chicken on a bbq or grill pan the chicken for 2 to 3 minutes per side. Serve with more sauce for dipping.
Combine vinegar, sugar, oil in a bowl. Add radishes, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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