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Ingredients:
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
3 green onions, sliced thin
2 Tablespoons minced garlic
2 Tablespoons grated fresh ginger
1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup Florida Crystals® Demerara Sugar
1 pound chicken breasts cut into strips
Wooden Skewers – soaked in water
Peanut Sauce:
1/4 cup water
1/4 cup soy sauce
2 Tablespoons lemon juice
1 clove garlic, minced
1 Tablespoon honey
1/2 cup creamy peanut butter
1/4 cup canned coconut milk
Preparation:
For the marinade, heat the vegetable and sesame oil in a small saucepan. Add the green onions, garlic and ginger and cook, stirring frequently, about 3 minutes. Carefully add the soy sauce, lemon juice and Florida Crystals® Demerara Sugar. Bring to a boil, then remove from heat and cool.
Meanwhile, thread chicken strips onto skewers in a zig-zag pattern and place them in a shallow pan. Pour the marinade over the chicken, cover and refrigerate for 1 hour, turning once after 30 minutes.
For the peanut sauce: In a small saucepan, bring the water, soy sauce, lemon juice, garlic and honey to a boil. Remove from heat, add the peanut butter and stir until smooth. Stir in coconut milk. Serve sauce at room temperature.
Remove chicken from marinade and grill over medium heat for about 2 minutes on each side or until cooked through. Serve with peanut sauce.
Serving Quantity: 1 to 4
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
3 green onions, sliced thin
2 Tablespoons minced garlic
2 Tablespoons grated fresh ginger
1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup Florida Crystals® Demerara Sugar
1 pound chicken breasts cut into strips
Wooden Skewers – soaked in water
Peanut Sauce:
1/4 cup water
1/4 cup soy sauce
2 Tablespoons lemon juice
1 clove garlic, minced
1 Tablespoon honey
1/2 cup creamy peanut butter
1/4 cup canned coconut milk
Preparation:
For the marinade, heat the vegetable and sesame oil in a small saucepan. Add the green onions, garlic and ginger and cook, stirring frequently, about 3 minutes. Carefully add the soy sauce, lemon juice and Florida Crystals® Demerara Sugar. Bring to a boil, then remove from heat and cool.
Meanwhile, thread chicken strips onto skewers in a zig-zag pattern and place them in a shallow pan. Pour the marinade over the chicken, cover and refrigerate for 1 hour, turning once after 30 minutes.
For the peanut sauce: In a small saucepan, bring the water, soy sauce, lemon juice, garlic and honey to a boil. Remove from heat, add the peanut butter and stir until smooth. Stir in coconut milk. Serve sauce at room temperature.
Remove chicken from marinade and grill over medium heat for about 2 minutes on each side or until cooked through. Serve with peanut sauce.
Serving Quantity: 1 to 4
