Friday, February 1, 2013

Thai Kitchen Chicken Satay

Superbowl is coming this weekend! For entertaining, why not try a Satay Partay - a delicious chicken dish featuring Thai Kitchen products! This gluten-free recipe is easy to make and easy to eat, perfect for a party!


Gluten-Free Chicken Satay with Peanut Satay Dipping Sauce
1 stalk Thai Kitchen® Lemongrass or 2 teaspoons minced fresh lemongrass
1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
Bamboo skewers

SOAK dried lemongrass in warm water 10 minutes to moisten. Finely chop lemongrass. Mix coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.

BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.




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