This is a great party dish. Once the chicken is marinated, it's a snap. Serves six people.
Instructions
1. Mix the coconut milk, 2 tbsp. of the sugar, chili garlic sauce, fish sauce, red pepper flakes and coriander together in a large bowl. Slice the chicken breasts crosswise into 1/2-inch thick slices.
2. Add the chicken breasts to the marinade, mix well and cover. Place in the refrigerator for a minimum of 3 hours and as long as overnight.
3. Combine the peanut butter, tomato paste, remaining sugar, 1/3 c. water and hoisin sauce. Heat the oil in a small saucepan over high heat. When the oil is hot but not smoking, add the garlic and pepper flakes.
4. Stir frequently for 4 or 5 seconds and then add the sauce mixture. Cook, stirring constantly, for 3 to 4 minutes.
5. Remove the sauce from the heat.
6. Heat a grill to medium hot or preheat a broiler.
7. Thread the chicken on the skewers and grill or broil until just done.
8. Serve with the sauce alongside and the cilantro sprinkled over the top.
Tags: chicken breasts, pepper flakes