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Ingredients
- ½ cup (130g) natural peanut butter, creamy
- 4 garlic cloves, minced
- 2 tbsp. tamari
- 2 tbsp. sesame oil, toasted
- 1 tbsp. white wine vinegar
- 4 green onions, minced, divided
- 4 tbsp. cilantro, minced
- 2 tsp. ground ginger
- 1 tsp. salt
- 3 lbs. (1.3kg) boneless skinless chicken thighs, cut into 1 inch pieces
- ½ cup (75g) chopped peanuts, to serve
- red pepper flakes, to garnish
- 12 metal skewers (or bamboo skewers, soaked in water for minimum 30 minutes)
- 1 cucumber, peeled & sliced
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- In a bowl, mix together the peanut butter, garlic, tamari, sesame oil, white wine vinegar, half of the green onions, cilantro, ground ginger and salt.
- Add the chopped chicken to the peanut sauce, toss until evenly coated. If you have time, allow it to marinate for at least 1 hour or overnight.
- When ready to cook, heat the oven to 400°F (200°C). Place a wire rack on top of a rimmed baking sheet and spray it with a little oil.
- Thread the marinated chicken onto skewers, lay onto the wire rack and place into the hot oven to bake for 20-25 minutes, until the chicken has cooked through.
- Serve with sliced cucumber, garnished with chopped peanuts and red pepper flakes.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
