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1
Using a mallet, flatten chicken and cut into strips, set aside.
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2
In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well.
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3
Toss with chicken and set in refrigerator to marinate for 2-3 hours.
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4
If you are going to grill the skewers, then at about 20 minutes before you are done marinating, soak your wooden skewers in a bowl of water.
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5
Weave wooden skewers through the center of the chicken strips.
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6
On the grill- Spray nonstick cooking spray on grill grates.
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7
Preheat grill to medium-high heat.
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8
Grill the skewers for 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees F.
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9
In the oven Preheat oven to 375 degrees F. Place chicken skewers on a nonstick baking sheet.
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10
Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees F.
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11
FOR PEANUT DIPPING SAUCE- In a medium bowl combine all of the dipping sauce ingredients (except the chopped peanuts) and stir well.
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12
Chill in refrigerator until ready to serve.
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13
Garnish with chopped peanuts.
