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Chicken Sates with Spicy Szechuan Triple Nut Butter Dipping Sauce

1 cup well-stirred canned unsweetened coconut milk
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
3/4 teaspoon ground coriander seeds
2 teaspoons cornstarch
1 whole skinless boneless chicken breast (about 3/4 pound)
10 (8-inch) bamboo skewers, soaked in water for 30 minutes
Spicy Szechuan Triple Nut Butter Dipping Sauce, recipe follows

In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Stir in cornstarch, mixing thoroughly. Cut chicken lengthwise into 10 (1/2-inch-thick) strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24 hours, refrigerated.

Prepare grill. Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Serve with Spicy Sichuan Peanut Sauce.

Spicy Szechuan Triple Nut Butter Dipping Sauce:
1 cup Triple Nut Butter (Maple & Fragrant Ginger or if you would like to use Fire
Maple & Chipotle, use 1/2 cup and 1/2 cup tahini or any unflavored nut butter)
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1 1/2 teaspoons Asian chili paste or 1 teaspoon dried hot red pepper flakes
1 tablespoon hoisin sauce, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water

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