Coconut-Peanut Chicken Recipe

Preheat the grill. In a bowl, blend peanut butter, coconut milk, garlic, and soy sauce until smooth. Pour into a saucepan and cook for 2 to 3 minutes, or until heated through. Pour into a bowl. Set aside. 

Place chicken breasts between two sheets of plastic and pound with a kitchen mallet until uniform in thickness, about half inch thin. Cut into strips and season with salt and ground black pepper. Thread the chicken strips onto bamboo skewers. Set aside. 

Grill chicken skewers until cooked. Baste with the sauce if desired. Serve with the sauce and steamed rice.