Chicken Sate with Spicy 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