1 c full fat coconut milk
zest from 1 lime
1/2 c crunchy peanut butter
1 T garlic
1 t ground ginger
1 T soy sauce
1/4 c canola oil
2-3 T sweet chili sauce
1-2 T rice vinegar
Wisk everything together. Use 1/3 of sauce to marinate chicken.
Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.
Chicken -Marinate 20-30 minutes
2 boneless, skinless chicken breasts or 6 thighs, cut into chunks
1/3 of marinade (save 2/3 remainder of marinade to use for dressing)
4 soaked wooden skewers
Preheat oven to 425°. Put marinated chicken on water soaked skewers. Line baking sheet with foil, parchment or silpat. Bake 20-25 minutes
Noodle Salad
7 oz multigrain spaghetti boiled according to directions, douse with cold water, drain
1/ 4 red cabbage, shredded or bag of raw coleslaw
1 medium cucumber, cubed
1 red bell pepper, cubed
1 c shredded carrots
1/2 c chopped cilantro
chopped peanuts
(opt) red pepper flakes
(opt) hot sauce
Assemble:
Pasta
Chicken
Salad toppings
Dressing 2/3 of marinade plus the 2-3 T rice vinegar
Chopped peanuts
Whitney made this for us at her house in Denver on our visit in August 2020. So wonderful. The tastes are amazing.
