1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch lemongrass Asian chili sauce
Calories 536
Calories from Fat 306		(57%)
Amount Per Serving		%DV
	Total Fat 34.0g	52%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 15.7g
	Polyunsaturated Fat 9.3g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 1127mg		46%
Potassium 769mg		21%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 4.1g	16%
	Sugars 10.7g
Protein 45.0g		89%
detailed view... how is this calculated?

people who like this recipe also like:

Lemon Garlic Broccoli

By: Mommy Diva

Spicy Marinated Black Olives

By: UmmBinat

Breakfast Lasagna

By: Queenofcamping

Molasses New Potatoes With Walnuts

By: KITTENCAL

Jackie's Waffles

By: Sweetiebarbara

Chicken Skewers With Spicy Peanut Sauce

Recipe #354040 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: EmmyDuckie
Feb 5, 2009

A spicy, fun way to dress up the boneless skinless chicken breasts we always have on hand. These work as a main dish for a weeknight meal, or a different appetizer or snack for a casual party.

SERVES 4 (change servings and units)

Ingredients

For Sauce

1 cup peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 inch piece lemongrass
1 tablespoon Asian chili sauce (like Sriracha)
1/4 cup loosely packed fresh cilantro leaves
1/2 lime, juice of

For chicken

4 boneless skinless chicken breasts
16 bamboo skewers
1/2 lime, juice of
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon cardamom

Directions

1
Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
2
Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
3
Preheat grill or broiler, and cook chicken until done and lightly browned.
4
Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sydney Mike

On Apr 13, 2009

With only one exception, I pretty much followed the recipe on this ~ I did, however, make only half a recipe & included just 1 teaspoon of the chili sauce! We loved the taste of this unusual chicken dish, & the next time I'll be making this recipe as appetizers for a monthly group that I host! Thanks for posting it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Nif

On Feb 20, 2009

This was really good and my whole family enjoyed it a lot. There was one step that was missed, even though it was easy to figure out - skewering the chicken! I didn't use lemongrass because I didn't want to go out just to buy that. I also don't have cardamom or cilantro because I don't like them. My sauce wasn't too thick after I heated it, in fact it was perfect. I put it in the microwave on low for a few seconds and it was just right. Maybe if I used the other ingredients, it would have been different. Taking a vote here, it warranted 4.5 stars, but since I can't do that and there was a step missing, I thought 4 stars were fair. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef*Lee

On Feb 20, 2009

This smelled great while I was mixing everything together. I loved the flavors of the sauce but it wouldn't get smooth even when heated in the saucepan. I added more vinegar and sriracha chili sauce but I didn't want to add too much and dilute the flavors plus I wanted to prepare this as written because I was reviewing it for the RSC contest#13. So next time, I would lessen the peanut butter and add more liquid to give a dipping quality to the sauce. The cardamom was an interesting flavor on the chicken but one I would leave off if I made these again. I would have liked the cilantro to come through a little more so I would add more of that next time. Had fun making these, thanks!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Crafty Lady 13

On Feb 20, 2009

I made this exactly as written. The flavors worked very well together. I enjoyed the kick of the Sriracha chili sauce. The peanut butter and honey toned down the heat. I thought the sauce might thin out some after it was heated up, but it was still a little too thick. I thinned it out some with both a little water and a little additional rice vinegar. It is a little overpowering when dipping the chicken (you can't really taste the chicken), but works well when it is lightly drizzled over the chicken. Maybe if the sauce was a little thinner it would make a better dip. Overall, a very good recipe. Made for RSC #13. Good Luck, Chef!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews