Skewered Chicken with Spicy Peanut Dip |
|
 |
Prep Time: 14 Minutes Cook Time: 13 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
Leftover peanut dip is tasty on fresh celery and carrot sticks for a quick snack. It can be stored in an airtight container and refrigerated for up to a week. Ingredients:
cooking spray |
1 shallot, minced (about 1 tablespoon) |
1 1/2 tablespoons minced peeled fresh ginger, divided |
2 teaspoons minced garlic, divided |
1/2 teaspoon curry powder |
1/2 teaspoon crushed red pepper, divided |
3/4 cup fat-free, less-sodium chicken broth |
1/3 cup reduced-fat creamy peanut butter |
1/4 cup fresh lime juice, divided |
3 tablespoons low-sodium soy sauce, divided |
1 teaspoon light brown sugar |
1/2 teaspoon salt, divided |
3 (4-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon sesame oil |
12 (8-inch) wooden skewers |
Directions:
1. Coat a large nonstick skillet with cooking spray. Add shallot, 1 tablespoon ginger, and 1 teaspoon garlic; sauté 3 minutes or until shallot is tender. Add curry powder and 1/4 teaspoon crushed red pepper; sauté 1 minute. Stir in broth, peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, brown sugar, and 1/4 teaspoon salt. Simmer 3 to 5 minutes, or until mixture thickens, stirring constantly. Transfer mixture to a bowl; cover and chill at least 2 hours.
2. Cut each chicken breast half lengthwise into 4 strips. Place strips between 2 pieces of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine remaining ginger, garlic, crushed red pepper, lime juice, soy sauce, salt, and sesame oil in a heavy-duty zip-top plastic bag. Add chicken, and seal bag securely. Marinate in refrigerator 1 1/2 hours, turning once.
3. Soak wooden skewers in water 30 minutes; drain.
4. Preheat broiler.
5. Remove chicken from marinade, discarding marinade. Thread chicken onto wooden skewers. Place skewers on a baking sheet coated with cooking spray. Broil 2 to 3 minutes on each side or until done. Serve with peanut dip.
|
|