1/2 cup creamy peanut butter
1 cup coconut milk
2 tablespoons lime juice
2 tablespoons gluten free soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
shake of cayenne pepper
2 pounds chicken cutlets
- Mix everything except the chicken together. Remove 3/4 of sauce and refrigerate.
- Cut chicken into strips or chunks and marinate in remaining sauce for 1 hour. (optional)
- Heat broiler, thread strips onto bamboo skewers and broil about 6 minutes OR fry on stovetop.
- Heat refrigerated sauce or use at room temp as a dip for the chicken OR serve chicken and sauce over rice.