Combine all of marinade ingredients in a medium sized bowl.
Pound chicken breasts to 1/3-inch thickness and cut into 1/2-inch strips. Thread onto soaked wooden skewers and place in a large Ziploc bag.
Marinate chicken for at least 1/2 an hour in the refrigerator.
Meanwhile, combine the peanut sauce ingredients in a small saucepan over low heat until sauce begins to simmer and is fully incorporated.
Preheat oven to 300 degrees F. Remove chicken pieces from marinade and place on small sheet tray. Bake for approximately 30 minutes, or until chicken is cooked through, yet still very moist and tender. Chicken will not develop much color since it is cooked at such a low temperature.
Remove chicken from oven and dip into peanut sauce to coat.
Roll in toasted coconut and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 103 (74%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 214mg||7 %|
|Potassium 150.3mg||4 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 5.5g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 139
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