Spicy Skewered Chicken with Peanut Dip
Source of Recipe
unknown
List of Ingredients
Peanut Sauce:
1/4 cup sugar free peanut butter
1 tablespoon chili sauce
1 tablespoon peanut oil or vegetable oil
1 teaspoon finely chopped lemon grass
(may substitute finely chopped chives + 1/4 teaspoon grated
lemon peel)
1/2 to 3/4 teaspoon crushed red pepper (to taste)
1/8 teaspoon ground ginger
Dip:
3/4 cup sour cream
2 to 3 tablespoons coconut milk or heavy cream
Chicken:
1 heaping tablespoon Brown Sugar Twin
2 teaspoons finely chopped lemon grass
(see substitution note above)
2 teaspoons peanut oil or vegetable oil
1 teaspoon soy sauce
1 pound boneless skinless chicken breasts, cut into 16
6x1/2" strips
16 6 to 8-inch wooden skewers
a small cucumber, seeded, and cut into 16 chunks (optional)
Recipe
Stir together all the peanut sauce ingredients in a small
bowl with a wire
whisk. Set aside.
Stir together 2 to 3 tablespoons of the peanut sauce, sour
cream, and
coconut milk in a small bowl. Cover; refrigerate until
serving time.
Heat broiler. Combine 2 tablespoons of the peanut sauce,
Brown Sugar Twin,
lemon grass, oil, and soy sauce in a medium bowl. Add
chicken strips; toss
to coat. Thread 1 strip of chicken on each wooden skewer.
Place skewers on broiler pan. Broil 4 to 5 inches from heat,
turning once,
until chicken is no longer pink. (4 to 5 minutes)
To serve, thread 1 chunk cucumber on the end of each skewer.
Serve with
peanut dip.
Makes 15 appetizers.
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