Chicken on a Stick with Spicy Peanut Dip
Source of Recipe
Wilson Hospital
List of Ingredients
# Cooking Spray
# 1 tsp minced green onion
# 1 1/2 tablespoons minced peeled ginger, divided
# 2 tsp minced garlic
# 1/2 tsp curry powder
# 1/2 tsp crushed red pepper flakes, divided
# 3/4 cup fat-free chicken broth
# 1/3 cup reduced fat creamy peanut butter
# 1/4 cup fresh lime juice, divided
# 3 tbsp low-sodium soy sauce, divided
# 1 tsp light brown sugar
# 1/2 tsp salt, divided
# 3 (4 ounce) skinless, boneless chicken breast halves
# 1/4 tsp sesame oil
# 12 (8 in) wooden skewersRecipe
Sauce: Coat non-stick skillet with cooking spray. Add onion, 1 tablespoon ginger, and 1 teaspoon garlic. Saute 3 minutes or until onion is tender. Add curry powder and 1/4 teaspoon red pepper. Saute 1 minute. Stir in broth and peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, brown sugar, and 1/4 teaspoon salt. Simmer 3-5 minutes, or until mixture thickens, stirring constantly. Transfer to bowl and chill at least 2 hours.
Chicken: Cut each breast in half lengthwise into 4 strips. Place strips between 2 pieces of plastic wrap and flatten to 1/4 inch thickness with rolling pin. Combine remaining ginger, garlic, red pepper. Lime juice, soy sauce, salt and sesame oil in a zip-top plastic bag. Add chicken and marinate in refrigerator 1 1/2 hours, turning once.
Broil: Soak wooden skewers in water 30 minutes and drain. Preheat broiler. Remove chicken from marinade and thread onto wooden skewers. Place on baking sheet coated with cooking spray and broil for 2-3 minutes on each side or until done. Serve with peanut dip.
Makes 6 servings
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