Dinner | Mains

I love this recipe! Trader Joe's Crunchy Chile Onion peanuts go great on top! 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized chunks 1/4 cup plain unsweetened nut milk 2 tablespoons tamari 2 teaspoons fish sauce 1 tbsp red curry paste 2 teaspoons honey 1/2 teaspoon yellow curry powder juice of 1/2 lime (other 1/2 will be used in Peanut Sauce below) Peanut Sauce: 1 tablespoon avocado oil 1/2” piece fresh ginger, grated or finely minced 2 cloves garlic, minced 1-3 tbsp honey (sweeten depending on preference) 2 tablespoons rice vinegar 2 tablespoons tamari 1 teaspoon fish sauce (optional) 1/2 cup creamy peanut butter 2 tablespoons red curry paste juice of 1/2 fresh lime up to 1/2 cup chicken bone broth to thin For serving: cilantro, dry roasted peanuts, lime Directions: Combine ingredients and marinate chicken for 1-2 hours (up to overnight) Soak 8-10 bamboo skewers thread chicken onto each skewer Heat a grill panover medium high Cook for 4-5 minutes on both sides While the chicken is cooking start making the peanut sauce by heating avocado oil over medium heat Add ginger, garlic, and red curry paste and saute for 2-3 minutes Whisk in vinegar, honey, tamari, peanut butter, fish sauce and lime juice and cook for another 1-2 minutesAdd bone broth to thin to desired consistency

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