NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 stalk Lemongrass

2 cloves Garlic

1 tsp Ginger

1 tbsp Tamari

1 tsp Sesame oil

1 tbsp Natural peanut butter

1 tsp Honey

1 tbsp Lime juice

0.25 tsp Red pepper flakes

1 cup Cucumber

1 tbsp Rice vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.

• 2

  Prepare the lemongrass by removing the tough outer layers and finely mincing the tender inner white core.

• 3

  In a medium bowl, combine the minced lemongrass, minced garlic, grated ginger, tamari, and sesame oil.

• 4

  Cut the chicken breast into 1-inch cubes and toss them in the lemongrass marinade, letting them sit for 15 minutes.

• 5

  Thread the marinated chicken cubes onto the skewers and grill over medium-high heat for 4-5 minutes per side until charred and cooked through.

• 6

  In a small bowl, whisk together the peanut butter, honey, lime juice, and red pepper flakes with a teaspoon of warm water until smooth.

• 7

  Thinly slice the cucumber and toss with rice vinegar, sea salt, and black pepper to create a quick pickle.

• 8

  Serve the hot chicken skewers immediately with the peanut dipping sauce and the chilled cucumber salad on the side.