While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Add Asian flavors to your barbecue with teriyaki chicken skewers served with a creamy peanut sauce.
1 cup Thai Kitchen® Coconut Milk, divided
1/2 cup Lawry's® Teriyaki Marinade with Pineapple Juice , divided
1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
1/4 cup crunchy peanut butter
1/8 teaspoon McCormick® Red Pepper, Crushed
Mix 1/4 cup each of the coconut milk and marinade in large resealable plastic bag or glass dish. Add chicken; toss to coat well. Refrigerate 1 hour or longer for extra flavor.
Meanwhile, mix remaining 3/4 cup coconut milk, 1/4 cup marinade, peanut butter and red pepper in small saucepan. Simmer on medium heat 5 minutes or until sauce is smooth and thickened. Set aside.
Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Grill skewers over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce.
(Amount per serving)