Ingredients
Scale
- 1 pound boneless skinless chicken breast, cut into chunks
- 3 tablespoons coconut aminos, divided
- 1/2 teaspoon sriracha sauce, plus ¼ teaspoon
- 3 teaspoons toasted sesame oil, divided
- ghee, enough to coat pan
- 2 tablespoons almond butter (sugar free)
- salt
- freshly ground black pepper
Instructions
- In a large zip-top bag, combine the chicken chunks with 2 tablespoons of coconut aminos, ½ teaspoon of sriracha sauce, and 2 teaspoons of sesame oil. Seal the bag, and marinate for an hour or overnight in the refrigerator.
- If using wood skewers, soak in water for 30 minutes before using.
- Using a grill or large skillet, preheat to low. Coat pan with ghee.
- Thread the chicken chunks onto the skewers.
- Cook the skewers over low heat for 10 to 15 minutes, flipping halfway through.
- Meanwhile, mix the” peanut dipping sauce.” Stir together the remaining 1 tablespoon of coconut aminos, ¼ teaspoon of sriracha sauce, 1 tablespoon of sesame oil, and almond butter. Season with salt and pepper.
- Serve the chicken skewers with a small dish of the “peanut sauce”.
