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Ingredients
- 1/2 c. light brown sugar
- 1 tsp. curry pwdr
- 2 Tbsp. crunchy peanut butter
- 1/2 c. soy sauce
- 1/2 c. freshly squeezed lime juice
- 2 garlic cloves, chopped
- crushed dry chile peppers
Directions
- To make the marinade, combine the first 7 ingredients in a shallow dish.
- Thread the chicken strips onto bamboo skewers in a serpentine fashion.
- Place the skewers into the soy sauce mix and allow to marinate at least 2 hrs under refrigeration, although overnight is preferable.
- Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
- Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, till the sauce is as thick as heavy cream (about 15 min).
- Transfer to a food processor or possibly blender and pur
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 398g | |
| Calories 720 | |
| Calories from Fat 137 | 19% |
| Total Fat 16.32g | 20% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7375mg | 307% |
| Potassium 815mg | 23% |
| Total Carbs 138.7g | 37% |
| Dietary Fiber 4.2g | 14% |
| Sugars 113.33g | 76% |
| Protein 16.3g | 26% |
