Name: Chicken Sate with Spicy Peanut Dipping Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: asian
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; 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

Directions

Watch how to make this recipe.

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)