![\"ThaiSatay\"](\"https:\/\/themusclecook.com\/wp-content\/uploads\/2015\/12\/ThaiSatay.jpeg\")
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Ingredients:<\/strong><\/p>\n 1 pound boneless skinless chicken breast halves 1. Cut chicken crosswise into 3\/8-inch-wide strips; place in shallow glass dish.<\/p>\n 2. Combine soy sauce, lime juice, coconut milk, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.<\/p>\n 3. Soak bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.<\/p>\n 4. Drain chicken; reserve marinade, and put chicken strips on skewers.<\/p>\n 5. Place skewers on grill. Grill skewers on uncovered grill over medium-high heat 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Brush chicken with reserved marinade.<\/p>\n Calories: 273 Ingredients: 1 pound boneless skinless chicken breast halves \u2153 cup soy sauce 2 tablespoons fresh lemon juice \u00bd tsp garlic powder 1 \u00a0teaspoon ginger \u00be teaspoon red pepper flakes \u00be cup canned unsweetened coconut milk 1 tablespoon creamy peanut butter Directions 1. Cut chicken crosswise into 3\/8-inch-wide strips; place in shallow glass dish. 2. Combine…<\/p>\n
\n\u2153 cup soy sauce
\n2 tablespoons fresh lemon juice
\n\u00bd tsp garlic powder
\n1 \u00a0teaspoon ginger
\n\u00be teaspoon red pepper flakes
\n\u00be cup canned unsweetened coconut milk
\n1 tablespoon creamy peanut butter<\/p>\nDirections<\/strong><\/h3>\n
Nutrition Facts<\/strong>
\nPer serving<\/strong><\/em><\/h3>\n
\nProtein: 37 g
\nCarbs: 2 g
\nFat: 13 g<\/p>\n","protected":false},"excerpt":{"rendered":"