1 pound boneless, skinless chicken tenderloins, cut in half lengthwise,
1/4 teaspoon cayenne pepper,
1/2 teaspoon ground ginger,
salt and ground black pepper,
2 tablespoons canola oil,
2 cloves garlic, minced,
14 ounce can of coconut milk,
3 tablespoons creamy peanut butter,
1 1/2 tablespoons reduced-sodium soy sauce,
3 tablespoons packed light brown sugar,
Fresh cilantro leaves
- Spray skewers with cooking spray. Thread chicken onto skewers. Season with cayenne pepper, ginger, salt, and black pepper.
- Add oil and garlic to pot. Set to STOVETOP HIGH. Cook uncovered 1 minute or until garlic is tender, stirring often. Stir coconut milk, peanut butter, soy sauce, and brown sugar into pot. Season with salt and black pepper.
- Place skewers on roasting rack. Place rack into pot. Set Oven to 325°F for 10 minutes, checking after 5 minutes. Cover and cook until chicken is cooked through. remove skewers from pot, cover, and keep warm.
- Cook coconut milk mixture uncovered 5 minutes or until thickened, stirring often. Serve skewers with sauce for dipping. Sprinkle with cilantro.