Skewered Chicken with Spicy Peanut Dip

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 5.7g
  • Saturated fat: 1.1g
  • Protein: 18.0g
  • Carbohydrate: 8.0g
  • Cholesterol: 33mg
  • Iron: 1.0mg
  • Sodium: 655mg
  • Calories from fat: 34%
  • Fiber: 1.1g
  • Calcium: 18mg

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

  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.
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