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Chicken Skewers with Thai Peanut Lime Sauce

Sauce Ingredients:

1⁄2 cup smooth peanut butter
1⁄4 cup low sodium soy sauce
1⁄4 cup unsweetened almond or coconut milk
1 tsp fish sauce
2 tsp Big Horn Persian Lime Olive Oil
2 tbsp rice vinegar
1-2 tsp Sriracha sauce, or more to taste
3 tbsp brown sugar
3 tbsp water

Chicken Strips:

1 lb. chicken breast, cut into strips
2 tbsp Big Horn Cilantro Roasted Onion Olive Oil
2 tbsp Big Horn Coconut Balsamic Vinegar
1⁄2 tsp salt
1⁄4 tsp black pepper
Bamboo skewers

Directions:

Sauce – Combine all ingredients in a medium saucepan and heat on medium-low, stirring frequently until peanut butter melts and all ingredients blend together. Consistency should be a smooth even-colored sauce. Use additional water or milk as needed to thin sauce. Use as a glaze for chicken or quick rice noodle sauce. Chicken – Soak bamboo skewers in water (to prevent burning while cooking). Marinate chicken strips with Cilantro Roasted Onion Olive Oil and Coconut Balsamic for a minimum of 1 hour. Thread chicken onto bamboo skewers and line on a sheet pan. You can bake in a 375-degree oven, for approximately 35 minutes or grill over medium heat for 12-15 minutes.