Toddler Chicken Skewers
Ingredients
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½ cup coconut milk
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2 tablespoons Thai red curry paste
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2 tablespoons light brown sugar
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1 teaspoon salt
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2 boneless, skinless chicken breasts
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⅓ cup nut butter
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1 lime
Tools
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tongs
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whisk
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medium bowl
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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small bowl
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June Pan
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liquid measuring cup
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foil
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June Roasting Rack
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June Oven
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wooden skewers
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Preferences
Make the marinade
Place the coconut milk, curry paste and brown sugar in a medium bowl and whisk until combined. Taste the marinade and, if needed, stir in up to 1 teaspoon salt to taste.
½ cup coconut milk
2 tablespoons Thai red curry paste
2 tablespoons light brown sugar
1 teaspoon salt
medium bowl
whisk
measuring spoons
liquid measuring cup
Cut the chicken
Trim any visible fat or connective tissue from the chicken breasts. Slice the chicken breasts crosswise into ½”-wide strips.
2 boneless, skinless chicken breasts
chopping board
knife
Marinate the chicken
Add the chicken to the marinade and toss to coat. Cover and refrigerate at least 30 minutes, up to 4 hours.
tongs
Soak the skewers
About 30 minutes before cooking, submerge the popsicle sticks in water and soak.
wooden skewers
Prepare the June Pan and June Roasting Rack
About 10 minutes before cooking, line a June Pan with foil. Set the June Roasting Rack in the June Pan.
June Roasting Rack
June Pan
foil
Preheat the June Oven, June Roasting Rack and June Pan
Ensure that the wire shelf is in the TOP position. Place the prepared June Pan with the June Roasting Rack on the top shelf to preheat for 10 minutes. June will notify you when the pan is preheated.
June Oven
Thread the skewers
Thread the chicken pieces on the popsicle sticks, leaving room at one end to act as a handle. Wrap the popsicle stick ends in foil to prevent blackening, if desired.
Place the skewers on the preheated June Roasting Rack
After the June Oven and June Pan have preheated for 10 minutes, carefully remove them from the June Oven. The metal will be very hot. Carefully lay the chicken skewers on the June Roasting Rack with space between each skewer for air to circulate.
Broil the chicken skewers
Place the chicken skewers on the top shelf of the June Oven. Broil the chicken until it is lightly browned and cooked through, 6-7 minutes. June will notify you when the chicken is ready.
Start the sauce
Add the nut butter to a small bowl. Juice 1 half of the lime into the bowl. Add the curry paste and stir to combine.
⅓ cup nut butter
1 lime
1 teaspoon Thai red curry paste
small bowl
measuring cups
spatula
Adjust taste and consistency
Add 2 tablespoons of the hot water to the bowl and whisk well to combine. Drizzle in additional hot water until the sauce has the consistency of yogurt. Depending on the type of nut butter, you may not need all of the water. The sauce may thicken as it sits, but you can add more hot water and whisk again until you achieve the right consistency. If your nut butter is “natural” or unsweetened, you may want to add brown sugar to taste.
4 tablespoons hot water
Serve
Remove the chicken skewers from the June Oven. Let cool on the June Roasting Rack for 2 minutes before transferring to plates or a platter. Serve with the sauce and remaining lime half that has been cut into wedges on the side.
