|
Combine 1 and a half tablespoons of the fish
sauce, the ginger, garlic, and 2 teaspoons of the
lime juice in a zip-close plastic bag; add the
chicken. Squeeze out the air and seal the bag;
turn to coat the chicken. Refrigerate, turning the
bag occasionally, 1 hour.
Meanwhile, soak 40 long wooden skewers in enough
cold water to cover for at least 30 minutes (this
prevents them from burning); drain and set aside.
To prepare the peanut sauce, combine the coconut
milk, peanut butter, cilantro, honey, the
remaining 1 tablespoon each fish sauce and lime
juice, the lime zest, and red pepper in a medium
bowl; whisk until smooth.
Preheat the broiler or prepare the grill for a hot
fire; spray the broiler pan or grill rack with
nonstick spray. Thread the chicken strips onto the
skewers, then broil or grill the skewers 4 inches
from the heat, turning once, until they are cooked
through, 3–4 minutes per side. Serve at once with
the peanut sauce.
|
