Skewered Chicken with Spicy Peanut Dip

Skewered Chicken With Spicy Peanut Dip Recipe
Oxmoor House
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.

Yield:

6 servings (serving size: 2 skewers and 2 1/2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 13 Minutes
Other: 2 Hours

Nutritional Information

Calories 152
Fat 5.7 g
Satfat 1.1 g
Protein 18.0 g
Carbohydrate 8.0 g
Cholesterol 33 mg
Iron 1.0 mg
Sodium 655 mg
Caloriesfromfat 34 %
Fiber 1.1 g
Calcium 18 mg

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

Preparation

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.

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.

Soak wooden skewers in water 30 minutes; drain.

Preheat broiler.

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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