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Grilled Chicken Tenders with Peanut Sauce

Food Management Staff

August 1, 2005

1 Min Read
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FM Staff

YIELD: 24 servings

MARINADE:
6 cups unsweetened coconut milk
1 3/4 cups soy sauce
9 oz. brown sugar
1.5 oz. Thai red curry paste
7 lbs. 8 oz. chicken breasts, boned and skinned

PEANUT SAUCE:
1/4 cup peanut oil
1 1/2 oz. garlic, minced
1 1/2 oz. Thai red curry paste
3 1/2 cups unsweetened coconut milk
2 1/2 cups chunky peanut butter
3 Tbsps. soy sauce
3 Tbsps. mint, chopped
3 Tbsps. cilantro, chopped

1. In large bowl, combine marinade ingredients.

2. Pound chicken breasts slightly; cut into 1/2-inch strips. Add chicken to marinade. Cover and refrigerate 1 to 4 hours.

3. Peanut Sauce: Heat oil in large skillet over medium heat. Mix in garlic; sautè 2 minutes. Stir in curry paste; cook 1 minute.Add coconut milk, peanut butter and soy sauce. Heat, but do not boil. Stir in mint and cilantro. (Thin with water, if too thick.) Cover and set aside.

4. Thread 48 bamboo skewers with 21/2 oz. chicken strips each. Place in hotel pan; cover and refrigerate.

5. For each serving, to order: Grill 2 chicken skewers until juices run clear. Plate and serve as an appetizer with 1/4 cup ramekin Peanut Sauce.

Photo credit and Recipe by: Kikkoman

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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