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    You are at:Home»Dairy-Free Recipes»Appetizers»Thai Express Chicken Skewerettes

    Thai Express Chicken Skewerettes

    0
    By Alisa Fleming on January 28, 2014 Appetizers, Dairy-Free Recipes

    This recipe for chicken skewerettes is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Naylet LaRochelle. For the marinade and sauce, she uses Coconut Milk Beverage from So Delicious.

    Thai Express Chicken Skewerettes

    So Delicious Dairy Free 3 Course Recipe Contest Badge

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Thai Chicken Skewerettes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, and tree nut-free.

    For gluten-free and dairy-free chicken skewerettes, use wheat-free tamari in place of the soy sauce (seamless and available in most grocery stores) and gluten-free hoisin sauce (slightly less available, but a few brands available, like Premier Japan wheat-free and Wok Mei).

    Thai Express Chicken Skewerettes
     
    Print
    Author: Naylet LaRochelle
    Ingredients
    Marinade Ingredients:
    • ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
    • 2 tablespoons low-sodium soy sauce
    • 2 teaspoons Sriracha sauce
    • 2 tablespoons lime juice
    • ½ teaspoon grated lime zest
    • 2 pounds skinless, boneless chicken breast, cut into about ¾- inch cubes
    • Kosher salt, to taste
    Dipping Sauce ingredients:
    • 1 medium mango, pureed
    • ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
    • ⅓ cup creamy peanut butter
    • ¼ cup hoisin sauce
    • 2 tablespoons lime juice
    • ½ teaspoon grated garlic
    • 2 teaspoons Sriracha sauce, or to taste
    • 2 tablespoons chopped basil, plus more for topping
    Finishing:
    • 8-10 (6-inch) skewers, soaked in water for at least 30 minutes
    • Nonstick cooking spray
    • Diced mango, if desired
    • Sliced matchstick cucumbers, if desired
    Instructions
    To make marinade:
    1. In a large bowl, combine first five marinade ingredients.
    2. Pour into a large resealable bag.
    3. Season chicken lightly with kosher salt; add to bag.
    4. Seal bag; shake to coat chicken.
    5. Refrigerate 4-6 hours.
    To make dipping sauce:
    1. In a medium sauce pan, over medium heat, combine first seven dipping sauce ingredients.
    2. Bring to low simmer; cook 5-6 minutes.
    3. Remove from heat; stir in 2 tablespoons basil. Cover to keep warm.
    4. Preheat grill to medium heat, or place a large, nonstick grill pan on stove top over medium high heat.
    5. Remove chicken from marinade; discard marinade.
    6. Pat chicken dry with paper towel.
    7. Thread chicken into skewers.
    8. Spray grill rack (or grill pan) with nonstick cooking spray .
    9. Grill chicken skewers, flipping once, 6-8 minutes or until no longer pink and juices run clear.
    10. To serve, place chicken skewers on a large platter.
    11. Drizzle lightly with sauce; sprinkle with additional basil.
    12. Top with diced mango.
    13. Serve with cucumbers and remaining dipping sauce.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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