Chicken & Veggie Skewers w/Thai Coconut Sauce

Name: Chicken & Veggie Skewers w/Thai Coconut Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Asian
Ingredients: 1 ninja cooking system; 1 medium lime; 24 medium wooden picks; 1 large onions, vidalia, peeled & chopped; 2 lb chicken breast halves, skinless and boneless; 2 medium red bell peppers; salt and pepper; THAI COCONUT SAUCE; 2 Tbsp coconut oil or canola; 4 clove garlic, minced; 1 small ginger root, sliced; 2 tsp curry paste, red - spicy or mild; 1 can(s) coconut milk, 13.5 ounces; 2 - 3 Tbsp cornstarch, or wondra; 2 Tbsp cold water; 1 small lime peel, grated; GARNISH; 1 bunch cilantro, fresh & chopped

By Kim Biegacki
@pistachyoo

Well, here is the 2nd extremely successful dish I prepared in the Ninja Cooking System. This will be on the menu guaranteed once a month. The smell of garlic, ginger and curry paste sauteeing up in the pan...amazing! Then add the coconut milk and lime zest the aroma makes your stomach growl. Now, believe it or not the skewers with chicken, onions and red peppers cooks up in 10 - 12 minutes. All three are moist, tender and juicy!!!! OVER THE TOP sensational meal. My husband Anthony & I LOVE it!

This is from cookbook:Cooking Easier, Healthier and Better for the Ninja Cooking System.

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Steam

Ingredients

1

ninja cooking system
1 medium

lime
24 medium

wooden picks
1 large

onions, vidalia, peeled & chopped
2 lb

chicken breast halves, skinless and boneless
2 medium

red bell peppers
·

salt and pepper
THAI COCONUT SAUCE
2 Tbsp

coconut oil or canola
4 clove

garlic, minced
1 small

ginger root, sliced
2 tsp

curry paste, red - spicy or mild
1 can(s)

coconut milk, 13.5 ounces
2 - 3 Tbsp

cornstarch, or wondra
2 Tbsp

cold water
1 small

lime peel, grated
GARNISH
1 bunch

cilantro, fresh & chopped
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How to Make Chicken & Veggie Skewers w/Thai Coconut Sauce

Step-by-Step

Ninja Cooking System -- ninjakitchen.com
Grate zest of the lime and juice the lime as well. Set aside. Chop up your veggies and chicken. Get the rest of your ingredients ready.
Skewer the chicken, pepper and onion one after another on your wooden skewer. Repeat till finished. Salt and pepper them all front and back.
Ok, this is where it gets good. Stir in your oil, garlic, ginger and curry paste into the pot. Set in stovetop high..I used my wooden spoon to saute the the garlic and ginger. Wow, does this ever smell amazing! Cook uncovered till the garlic and ginger are tender. It was about 5 minutes for me...book says 2 minutes. Now stir in coconut milk and lime zest till they are well combined. Place some salt & pepper into your sauce.
Place your skewers on the roasting rack and sit down into the pot. Set OVEN to 350 degrees for 10- 12 minutes. Cover & cook till chicken is cooked through. Now remove the rack and skewers from pot to make your sauce.
Combine cornstarch, water and lime a bowl. Whisk together and then stir into sauce. Set to STOVETOP HIGH. Cook uncovered 2 minutes or until mixture is thickened to your consistency. Stir continually till ready to serve. Stir in pepper and salt. I poured some of that amazing sauce right over the skewers but you could always serve on the side. Garnish with cilantro. You could serve this with rice, pasta or just by itself it's that good!