The Directions for Chicken Skewers
Step 1. Prepare chicken
Cut the chicken into strips, place in a bowl or a large zip lock bag.
Step 1. Marinate ingredients
Mix all of the ingredients for the marinade in a bowl, pour over the chicken and marinate for at least one hour or overnight.
Step 3. Cook skewers
Thread the meat on the skewer and make sure it is not treaded too tight, so the chicken will cook evenly. If you are using a grill cook the chicken skewers on the grill making sure it is not too hot, so they do not burn. If you are cooking the chicken in the oven, preheat it to 350', place skewers on a baking sheet and cook for approximately 15 – 20 minutes, turning them after about 5 – 8 minutes.
Step 4. Stir fry the bok choy with carrots and ginger
Mince some ginger and garlic, about a tablespoon each. Peel and slice carrots thin on the diagonal. Slice the baby bok choy stems in about ½ in slices, keep the leaves intact. Use Coconut, avocado or peanut oil, or an oil of your choice that can withstand high heat. Pour about a tablespoon of oil in a wok or a large cast iron or saute pan, turn up on high. Add garlic and ginger, stirring rapidly for about a minute, make sure it does not scorch or the garlic will taste bitter. Add the carrots and the bok choy stems, stir for a few minutes, until starting to soften, then add the leaves and stir just until wilted. Add about a teaspoon or 2 of thai oyster sauce and stir to coat the vegetables.
Peanut Sauce Directions
Put all ingredients in a blender or a food processor and process until smooth. Taste to see if you want to adjust the flavor. I start by adding a smaller amount of lime juice then add more if I want it more citrusy. If you prefer it to be spicy, add more sriracha. You can ‘customize’ it according to your taste.
Yield: Around 6-8 skewers