- 4 chicken breasts, cut into long strips (approx. ¾” x 3”)
- Long wooden or metal skewers (soak wooden skewers in water while prepping)
Almond Coconut Sauce:
- 1 1/4 c. coconut milk
- ½ c. almond butter
- ¼ c. Tamari sauce or coconut aminos
- ½ Tab. chili powder
- 2 garlic cloves, minced
- Juice from ½ lime
Preheat grill. Soak wooden skewers in water while preparing sauce. Mix all sauce ingredients together in medium saucepan. Heat over medium-high flame until sauce thickens, stirring often. Makes 2 cups.
Thread chicken onto skewers. Grill on medium heat, turning occasionally. Place sauce in serving bowl alongside platter of chicken (on or off skewers).
This makes a great dinner with a large salad and grilled vegetables on the side.