September 3rd, 2010
By LeeAnne Wright
"With a peanut allergy in our family, I rarely make Thai dishes at home so this was a wonderful treat that I will add to my list of weekend favourites (marinating time takes too long for a week night)." Jen Reynolds, CF's editor-in-chief and mom of James, 6, Toronto, Ont.
Place chicken strips in a bowl. Add coconut milk, Masala mix, brown sugar, ginger and soy sauce to the bowl and stir well to coat chicken. Allow to marinate for 1 hour.
To make dipping sauce, heat 1 teaspoon oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Add sunflower butter and water and whisk until combined. Remove pot from heat and whisk in coconut milk, honey, miso paste and lime juice.
Thread chicken strips onto 12 pre-soaked wooden skewers. Grill over medium-high heat until nicely charred and firm to the touch, about 10 minutes. (Or broil in the oven about 5 minutes per side.)
Serve skewers with dipping sauce.
219 calories, 12 g fat, 28 mg calcium, 234 mg sodium, 11 g carbohydrates, 3 g fibre, 18 g protein. Excellent source of niacin and selenium. Good source of magnesium, manganese, phosphorus and vitamin B6. Source of iron, folate, fibre, zinc and omega 6 fatty acid.