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Recipe
Grilled Chicken Tenders
Ingredients (Yield: 24)
Marinated Chicken:6 cups unsweetened coconut milk
1 3/4 cups Kikkoman Soy Sauce
9 ounces brown sugar
1 1/2 ounces Thai red curry paste
7 1/2 pounds boned and skinned chicken breasts
Peanut sauce:
1/4 cup peanut oil
1 1/2 ounces garlic, minced
1 1/2 ounces Thai red curry paste
3 1/2 cups unsweetened coconut milk
2 1/2 cups chunky peanut butter
3 tablespoons Kikkoman Soy Sauce
3 tablespoons chopped mint
3 tablespoons chopped cilantro
Instructions
To marinate chicken: In large bowl, combine coconut milk, soy sauce, brown sugar and curry paste. Pound chicken breasts slightly; cut into 1/2-inch strips. Add chicken to coconut milk mixture. Cover and refrigerate 1 to 4 hours. Thread 48 bamboo skewers with 2 1/2 ounces chicken strips each. Place in hotel pan; cover and refrigerate.To make Peanut Sauce: Heat oil in large skillet over medium heat. Add garlic; saute 2 minutes. Stir in curry paste; cook 1 minute. Add coconut milk, peanut butter and soy sauce. Heat, but do not boil, whisking to blend. Stir in mint and cilantro. Cover and set aside. (Yield: about 7 cups)
For each serving, to order: Grill 2 chicken skewers until juices run clear. Plate and serve as an appetizer with ramekin of Peanut Sauce for dipping.
