Ingredients
3 shallots
2 cloves garlic
1/2 t. chili powder
2 t. coriander
2 t. ginger
3 T. soy sauce
2 T. white vinegar
2 T. veg. oil
Instructions
Mix all of these ingredients. Cut 6 chicken breasts into strips; marinade 3-12 hours. If you’re using wooden skewers, soak them in water for 30 minutes before cooking, to avoid burning them. Thread the chicken onto the skewers, accordian style, slightly twisting them. Brush the broiler with oil; broil 2-3 minutes, turn and brown 2-3 minutes.
Peanut Sauce
1 1/2 Tbsp. veg. oil
1 1/2 cup. raw peanuts
1/2 onion
1 garlic
1/2 tsp. red pepper flakes
2 tsp. ginger
1 tsp. brown sugar
1 1/2 Tbsp. lemon juice
Heat oil, add peanuts, cook 3-5 minutes. Transfer to food processor and add remaining ingredients. Puree until smooth. Blend in 1-1/2 c. hot water to make sauce.
Coconut Rice
1/4 cup. coconut flakes
rice
coconut milk
finely-chopped cilantro
Sprinkle the coconut flakes across a small metal pan and broil or toast until it’s brown. I use the toaster over for this; it only takes a few minutes. Cook the rice as you normally would, substituting half of the water with coconut milk. When the rice is done, fluff and toss with the toasted coconut and cilantro. Serve immediately. This is one recipe in which “less is more.” Don’t be tempted to go overboard with extra coconut or cilantro, or you may overpower the other flavors in your meal.
