Peanut Chicken Skewers With Chili Mayonnaise
From Real Simple
- Ready In:
- 3⁄4 cup dry roasted salted peanut, finely chopped
- 1⁄2 cup panko breadcrumbs
- 1⁄4 cup chopped fresh cilantro or 1/4 cup flat leaf parsley
- kosher salt and black pepper
- 16 ounces chicken breasts, boneless, skinless, cut crosswise into 24 thin strips
- 3 tablespoons canola oil
- 1⁄2 cup mayonnaise
- 1 to 2 teaspoons asian chili-garlic sauce
- 144 inches bamboo skewers
- On a large plate, combine the peanuts, bread crumbs, cilantro, and ½ teaspoon each salt and pepper. Thread each strip of chicken onto a skewer and coat with the peanut mixture, pressing gently to help it adhere.
- In batches, heat the oil in a large nonstick skillet over medium heat and cook the skewers until golden, 2 to 3 minutes on each side. Transfer to a plate as they are cooked and add more oil to the skillet as necessary.
- In a small bowl, combine the mayonnaise and chili-garlic sauce. Serve with the chicken.
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This chicken was delicious -- loved the flavor of the peanuts along with the cilantro. I did not place the chicken on skewers, just cooked them in the skillet as they were. I cooked them in coconut oil which was a nice accompaniment to the peanuts. I made the sauce, which was quite good, but I think it overpowered the peanut flavor. I preferred the chicken just as it was, but that's my preference. Made for Spring PAC, 2014.Reply