Makes 4 servings. Difficulty
For the chicken: 2 chicken breasts, skinless and boneless, cut into strips 1 Tablespoon ketchup 1 Tablespoon red wine vinegar 1 Tablespoon brown sugar 1 Tablespoon gf soy sauce Salt and freshly ground black pepper
For the Peanut Sauce: 2 Tablespoons light coconut milk 1 Tablespoon gf soy sauce 1 Tablespoon peanut butter (creamy) 1 teaspoon brown sugar 1 teaspoon fresh lime juice 1/8 teaspoon red curry paste
Cilantro for garnish (optional)
Prepare the grill. Soak 8 wooden skewers in water for about 20-30 minutes.
Meanwhile, in a medium bowl, combine the ketchup, red wine vinegar, brown sugar and gf soy sauce. Add the chicken strips; toss to coat. Let the chicken sit in the sauce for at least 20 minutes.
Prepare the sauce. In a small bowl combine the coconut milk, gf soy sauce, peanut butter, brown sugar, lime juice and curry paste; stir until smooth.
Thread the chicken strips onto skewers. Season the chicken with salt and freshly ground black pepper. Grill the chicken skewers for about 3 minutes per side or until cooked through. Transfer chicken skewers to a platter and garnish with freshly chopped cilantro. Serve with peanut sauce.
This is a great kid’s dish (reduce or minimize the red curry paste) or a wonderful light dinner or even an appetizer.