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4 to 6
By Craig Claiborne
Cut the chicken breasts into one-quarter-inch slices. Marinate the slices in the coconut cream containing the garlic, salt and pepper at room temperature for two to three hours.
Thread the slices on individual metal or wooden skewers. Broil three to four inches from the source of heat, turning two or three times, for about ten minutes, or until chicken is tender.
Place the peanuts, coconut-cream marinade and peppers into the container of an electric blender. Blend at high speed for thirty seconds. Heat and serve as a dipping sauce for the chicken strips.
© 1966 Craig Claiborne estate. All rights reserved.