chicken sate with peanut dipping sauce

 

Ingredients

  • 1/2 cup low-sodium chicken stock
  • 1/2 cup lite coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 shallot, sliced thin
  • 1 clove garlic, minced
  • 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced fresh ginger
  • 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Directions

8 (8-inch) bamboo skewers, soaked for 20 minutes

  • 3/4 cup Spicy Peanut Dipping Sauce, recipe below
  • 2 tablespoons minced fresh basil or cilantro leaves
  • 1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

Spicy Peanut Dipping Sauce:

  • 1/2 cup natural creamy peanut butter
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups

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