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.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary

prep:
14 mins
cook:
13 mins
additional:
2 hrs
total:
2 hrs 27 mins
Yield:
6 servings (serving size: 2 skewers and 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

152 calories; fat 5.7g; saturated fat 1.1g; protein 18g; carbohydrates 8g; cholesterol 33mg; iron 1mg; sodium 655mg; calories from fat 34%; fiber 1.1g; calcium 18mg.
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