Ingredients
½cupbrown sugar
¼cuprice vinegar,unseasoned
¼cuplime juice
¼cupfish sauce
2tbspsriracha
2tbspfresh ginger,finely chopped peeled
1½lbsskinless boneless chicken breasts,or thighs, cut into 1½-inch wide strips
vegetable oil,for the grill
1tbspvegetable oil
1bunchscallions,finely chopped, including some of the green part
3tbspchunky peanut butter,preferably all natural and sugar free
3tbsphoisin sauce
1tbspsriracha,or to taste
¼cuplime juice
½cup water
rice,cooked
cucumbers,Sliced
Thai basil or arugula,fresh pungent greens
Preparation
If using bamboo skewers, soak them in warm water for 30 minutes.
In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat.
Cover and marinate for at least 1 hour or up to overnight.
In a skillet over medium heat, heat the oil. Add the scallions, and cook, stirring for 30 seconds or so until wilted. Stir in the peanut butter, hoisin sauce, sriracha, lime juice, and ⅓ cup of the water.
Cook, stirring with a whisk, just until the peanut butter melts into the sauce and the sauce is blended. Add more water, one tablespoon at a time, until the sauce is the consistency of heavy cream.
Taste and add additional hoisin, Sriracha, or lime juice to taste. Transfer to a bowl to serve, or cool, transfer to an airtight container and refrigerate for up to a week.
Thread 1 to 2 slices of the marinated chicken onto each skewer. Set them on a baking sheet.
For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes.
With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.
Grill the chicken for about 3 minutes per side or until browned on both sides and the chicken is cooked through. Transfer to a platter and rest for 5 minutes before serving.
Serve as an appetizer with the dipping sauce or with rice or cucumbers and greens for a meal.
