No grill? You can sauté (sans skewers) this simplified version of the classic Southeast Asian grilled-meat dish in a cast iron skillet over medium-high heat for 3-5 minutes. To make it easy to cut the raw chicken into strips, freeze for 15-20 minutes before cutting. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Makes: 8 skewers
Time: 40 minutes


  • 1 Tbs.  +  1 Tbs. neutral-tasting oil (grapeseed, safflower, or sunflower)
  • 1 clove garlic, chopped
  • 1 red chili pepper, chopped
  • 1 small onion, chopped
  • 1 ½-inch piece ginger, chopped
  • 4 dried apricots
  • 1 Tbs.  +  1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. fresh lime juice
  • ½ cup roasted salted peanuts
  • 1 tsp. ground coriander or cumin
  • 1 tsp. smoked paprika
  • 1¼ lbs. boneless, skinless chicken breasts or thighs


  1. Soak 8 wood or bamboo skewers in water for 10 minutes.
  2. Make the Peanut Sauce: In a small pan over medium-high heat, heat 1 Tbs. oil with the garlic, chili, onion, and ginger. Cook, stirring often, until softened and lightly browned, 5–7 minutes. Let cool. In a blender, combine the mixture with the apricots, 1 Tbs. soy sauce, lime juice, peanuts, and ½ cup water. Purée until smooth.
  3. In a medium bowl, whisk together the remaining 1 Tbs. oil and 1 Tbs. soy sauce with the coriander and paprika. Cut the chicken into ½-inch-wide strips, add it to the oil-soy mixture, and turn to coat. Thread onto 8 skewers.
  4. Grill the skewers over medium heat until lightly marked and cooked through, 7–10 minutes, turning 2–3 times. Serve with the Peanut Sauce.

Nutrition Information

Per serving (1 skewer + 2 Tbs. sauce):

  • Calories: 170
  • Total fat: 9 g
  • Sat fat: 1.5 g
  • Carbs: 4 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Added sugar: 0 g
  • Protein: 19 g
  • Sodium: 200 mg
Healthy Cook's Kitchen Chicken


The Healthy Cook’s Kitchen: Chicken

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