Food Network: Chicken Sate with Spicy Peanut Dipping Sauce

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Chicken Sate with Spicy Peanut Dipping Sauce
Copyright 2006, Ellie Krieger, All rights reserved

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
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

Instructions
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