Ingredients
| 1 | pound boneless, skinless chicken thighs, cut into 2-inch pieces |
| Marinade | |
|---|---|
| 3 | tablespoons HOUSE OF TSANG® Ginger Soy Sauce |
| 2 | tablespoons coconut cream |
| 2 | tablespoons sugar |
| 1 | tablespoon grated fresh ginger |
| 1 | tablespoon oyster sauce |
| 2 | cloves garlic, minced |
| Peanut Sauce | |
|---|---|
| ¼ | cup SKIPPY® Natural Creamy Peanut Butter Spread |
| 2 | teaspoons honey |
| 2 | teaspoons HOUSE OF TSANG® Ginger Soy Sauce |
| 1 | teaspoon rice vinegar |
| 1 | teaspoon Thai red curry paste |
| 1 | teaspoon sesame oil |
| ½ | teaspoon crushed red pepper flakes |
| 3 | tablespoons water, to thin sauce as desired |
| Chopped peanuts, lime wedges and cilantro for serving, if desired |
Directions
Thread marinated chicken pieces onto skewers.
Heat grill to medium-high. Grill skewers, turning occasionally, 12 to 15 minutes, or until cooked through.
Serve skewers with Peanut Sauce, chopped peanuts, lime wedges and cilantro.
For the Marinade
In large bowl, combine Marinade ingredients. Add chicken pieces to bowl, stirring to coat. Cover bowl. Refrigerate. Marinate at least 2 hours.
For the Peanut Sauce
In small bowl, combine Peanut Sauce ingredients. Add water to thin as desired.