Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Juice of 2 limes
- 2 tablespoons each: soy sauce, fish sauce
- 1 teaspoon crushed red pepper
- 4 boneless, skinless chicken breast halves, each cut lengthwise into 3 strips
- 2 cloves garlic
- 1/2 cup cilantro leaves
- 1 tablespoon dark brown sugar
- 1/2 cup crunchy peanut butter
Directions
Whisk together lime juice, soy sauce, fish sauce and crushed red pepper in a small bowl; set aside.
Place chicken strips in a medium bowl; set aside.
Process the garlic, cilantro and brown sugar in a food processor until cilantro is finely chopped; pulse in 2 tablespoons of the soy sauce mixture.
Add to chicken; toss to mix.
Combine remaining soy sauce mixture and peanut butter in the same food processor bowl; puree, adding water, 1 tablespoon at a time, to reach a thick consistency. Transfer to small serving bowl.
Heat a grill or grill pan to medium high; thread chicken on 12 skewers.
Grill, turning once until cooked through and browned, about 2 minutes per side. Serve with sauce for dipping.