Cooking Instructions
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Step 1
Finely chop the
Salted Peanuts (3 1/2 Tbsp)
and
Fresh Cilantro (1 1/2 Tbsp)
. Roughly chop the
Lemongrass (1 stalk)
,
Fresh Ginger (1 Tbsp)
. Deseed the
Red Chili Pepper (1)
. Juice
Limes (2)
and zest one. Peel the
Garlic (1 clove)
.
Step 2
Dice the
Tyson® Chicken Breasts (4)
into 1.5 inch, or 3.5 centimeter cubes.
Step 3
In a food processor, add
Kaffir Lime Leaves (3)
, lemongrass, deseeded chili, garlic,
Creamy Natural Peanut Butter (2/3 cup)
,
Ground Turmeric (1 tsp)
,
GOYA® Coconut Milk (3/4 cup)
,
Brown Sugar (1 1/2 Tbsp)
, ginger, lime juice, lime zest and
Fish Sauce (1 Tbsp)
.
Step 4
Blend to form a paste.
Step 5
Pour half the sauce into a large bowl; add the chopped peanuts, coriander leaves and the diced chicken breasts. Mix well and leave to marinate for at least one hour.
Step 6
Finely slice the
Cucumber (1)
) and chop
Fresh Ginger (1 tsp)
. Toss in a bowl with
Sesame Oil (1/2 Tbsp)
,
Sweet Rice Vinegar (2 Tbsp)
,
Rice Vinegar (2 Tbsp)
, and
Toasted White Sesame Seeds (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Marinate for at least 5 minutes.
Step 7
Thread 3 or 4 pieces of chicken onto wooden skewers, keeping them slightly spaced apart. Brush liberally with any remaining marinade.
Step 8
Place under a hot grill, turning occasionally, for about 10-12 minutes until just cooked.
Step 9
Meanwhile, slice 1/4 inch off of each end of the
Lime (1)
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 10
Serve immediately with Lime Wedge ( to taste) and the sesame-cucumber salad. Enjoy!
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