Servings 4
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Skill Level Easy

  • 8 Chicken breast kabobs
  • 1/4 cup coconut milk
  • 4 tbsp peanut butter
  • 3 tbsp Kecap Manis (sweet soy sauce)
  • 2 tbsp macadamia nuts, chopped
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp lime juice
  • 1 garlic clove
  • 1 jalapeño

Salad

  • 3/4 cup carrot, bias cut
  • 3/4 cup cucumbers, halfmoon slices
  • 1 shallot, thinly sliced
  • 1 cup pea shoots
  • 1/ 3 cup rice wine vinegar
  • 1 tsp Founders & Farmers soya sauce
  • 1 tbsp sugar
  • salt and pepper

How to make it

  1. Pre-heat grill.
  2. In a blender, combine coconut milk, sweet soy sauce, brown sugar, fish sauce, lime juice, garlic and jalapeño. Blend until smooth.
  3. Rub kabobs with sauce and let marinate for 5-10 minutes.
  4. While kabobs are marinating, in a small bowl, combine the carrots, cucumbers, shallots and pea shoots. Set aside for later.
  5. In another bowl, combine rice wine vinegar, sugar, and soya sauce to create vinaigrette and also set aside.
  6. Grill kabobs until chicken is done with a nice char on the outside. Internal temperature should reach 165°F.
  7. Toss salad with vinaigrette and serve with kabobs.
Share
  • 8 Chicken breast kabobs
  • 1/4 cup coconut milk
  • 4 tbsp peanut butter
  • 3 tbsp Kecap Manis (sweet soy sauce)
  • 2 tbsp macadamia nuts, chopped
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp lime juice
  • 1 garlic clove
  • 1 jalapeño

Salad

  • 3/4 cup carrot, bias cut
  • 3/4 cup cucumbers, halfmoon slices
  • 1 shallot, thinly sliced
  • 1 cup pea shoots
  • 1/ 3 cup rice wine vinegar
  • 1 tsp Founders & Farmers soya sauce
  • 1 tbsp sugar
  • salt and pepper

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