½ cup low-sodium chicken broth
½ cup unsweetened light coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, thinly sliced
1 clove garlic, minced
1½ teaspoons Asian fish sauce (or 2 more teaspoons low-sodium soy sauce)
1 tablespoon firmly packed dark brown sugar
½ teaspoon finely grated lime zest
1 tablespoon peeled and minced fresh ginger
1 pound skinless, boneless chicken breast halves, pounded slightly between 2 sheets of waxed paper and cut across into 1-inch-thick strips
Cooking spray
Eight 8-inch bamboo skewers, soaked in water for 20 minutes
½ cup Spicy Peanut Dipping Sauce (recipe follows)
2 tablespoons minced fresh basil or cilantro
¼ cup chopped unsalted peanuts

In a medium bowl, whisk together the broth, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips, toss to coat them evenly, cover with plastic wrap, and marinate in the refrigerator for 1 hour.

Remove the chicken from the marinade and discard the marinade.

Coat a nonstick grill pan with cooking spray and set it over medium-high heat. While the pan is heating, thread the chicken onto the skewers. Place the skewers in the hot pan and sear until cooked through and the chicken has light grill marks, 2 to 3 minutes per side.

Serve the chicken skewers with the dipping sauce, garnished with the basil and chopped peanuts.

SERVES 4
Makes 8 skewers;
Serving size: 2 skewers and 2 tablespoons dipping sauce

Per Serving
Calories: 290; Total fat: 13g Mono: 2.5g, Poly: 2g; Sat: 2g, Protein: 33g; Carb: 10g; Fiber: 2g; Chol: 66mg; Sodium: 385mg

Excellent source of niacin, phosphorus, protein, selenium, vitamin B6, vitamin K
Good source of magnesium, manganese, pantothenic acid, potassium, vitamin A

Spicy Peanut Dipping Sauce
½ cup creamy natural peanut butter
¼ cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1½ tablespoons packed dark brown sugar
1½ tablespoons peeled and minced fresh ginger
2 tablespoons fresh lime juice
1 clove garlic, minced (about 1 teaspoon)
½ teaspoon red pepper flakes
1 teaspoon red curry paste (you can substitute curry powder)
1 medium shallot, roughly chopped

Place all the ingredients in a blender and blend until smooth. It will keep in the refrigerator for 3 days.

SERVES 10
Makes about 1¼ cups;
Serving size: 2 tablespoons

Per Serving Calories: 97; Total fat: 6.5g, Mono: 0g, Poly: 0g; Sat: 1g, Protein: 3.5g; Carb: 6g; Fiber: 1g; Chol: 0mg; Sodium: 202mg

Copyright © 2008 by Ellie Krieger.