When I find a meal I like, it’s generally pretty hard to break me of my ordering habit. Some people might say I have an addictive personality, I prefer to think of it as being consistent, teehee. My first post-college apartment was a short half mile away from Panini Café in DTLA, even more convenient my office was also only a mile away from said café. It was fate that I could enjoy my favorite chicken kebabs plate almost any day of the week. Plus the servings are sooo huge, I could save half for lunch or dinner the next day. Flash forward to the present, in order to reach the closest Panini café to both my house and new office, I would have to cross the dreaded 405 AND venture into Bruin country (yuck!). As a result, I’ve had to find similar recipes to satiate my kebab plate cravings, while this satay recipe has a different flavor profile, it still manages to satisfy my cravings for those delicious kebabs.
1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha
Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.
Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.
Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, your choice of rice and side salad.
Serves 4 // 224 calories for two skewers
Recipe from Cooking Light.