In a perfect world, you would marinate these a few hours beforehand in the exact dipping sauce I’m sharing below….
But I’m not that organized.
And while I’ve got your attention I wanted to point out the fact that I am FINALLY out of my cooking rut. It’s been about 6 months since I’ve felt like myself in the kitchen, after cooking up a literal storm over the course of the lockdowns.
I should also remind you that I’m not a recipe writer OR a trained cook, although working under my mom all these years might qualify as such. But I do read cookbooks for fun. Re: fun
The meals you see here and on my blog are the exact meals I’m cooking for myself and my family, and to be honest I just don’t have the time or the patience to write out a recipe —
I’ve found that when I follow recipes online to a T, they’re usually big fats lies. So I’ve done away with that kind of pressure because everyone’s cooking facilities are different. I’ve also stopped following recipes and going with my gut instead. It’s paid off.
So here we are — back in business. And I just remembered why you’re here after all, the skewers…. But really, THE SAUCE.
THE SAUCE
1/2 cup of salted peanut butter (you could really use any nut or sunflower butter, though) — creamy
1.5 tablespoons of maple syrup
Korean chili flakes — I use Mother in Law’s Gochugaru, to your spice level
1 teaspoon of Huy Fong Chili Garlic Sauce — to your spice level
1 tablespoon coconut aminos tamari
3 tablespoons of lime juice
— I like this sauce THICK, but you can thin with chicken stock to your favorite consistency
Mix well with a whisk and use to marinate, top chicken with before searing, and use as a dipping sauce
THE CHICKEN
I always start any dish I’m serving with about a half bulb of fresh garlic. I smash it and add to cooking evoo before anything touches the pan. The aromatics and nutrition end up in your dish, and you get to enjoy the benefits of a little crispy garlic (try not to burn — you’ll figure it out).
Chop into cubes or strips and pat-dry. I typically go for cubes because they cook quickly & more consistently.
Add chicken to skewers and drizzle with sauce, evoo, salt & pepper and paprika
When pan is very very hot, add the skewers & only flip with they move easily side to side as you can see in the video. If they chicken is cubed like mine, it will cook within a few minutes.
Serve with spicy-garlic peanut sauce and lightly toasted walnuts!
I paired this dish with a Donhoff off-dry Reisling and it was INCREDIBLE. I highly recommend NOT skipping this part. If you can’t find Donhoff where you live, you can order it here and get $30 off your first order.
