Chicken sauté with spicy peanut dipping sauce

Ingredients:

Chicken kebabs

• 450 g skinless, boneless chicken breasts, lightly beaten and cut into 2.5 cm strips
• 1/2 cup low-sodium chicken broth
• 1/2 cup light coconut milk
• 2 tablespoons low-salt soy sauce
• 1 shallot, thinly sliced
• 1 crushed clove of garlic
• 1.5 teaspoons Thai fish sauce (or an additional 2 teaspoons low-sodium soy sauce)
• 1 tbsp. l. brown sugar
• 1/2 tsp lime zest
• 1 tbsp. chopped fresh ginger
• 3/4 cup hot peanut dipping sauce (see recipe below)
• 2 tablespoons chopped fresh basil or cilantro leaves
• 1/4 cup chopped roasted peanuts
• Equipment: 8 bamboo skewers, 20 cm long (soak for 20 min.)

Spicy Peanut Dip

• 1/2 tbsp. natural cream peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-salt soy sauce
• 1.5 tbsp. l. brown sugar
• 1.5 tbsp. chopped fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon crushed garlic
• 1/2 tsp chili pepper flakes
• 1 tsp red curry paste
• 1 shallot, peeled and coarsely chopped

Preparation:

1. In a medium bowl, combine the chicken broth, coconut milk, soy sauce, shallots, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for an hour. Remove the chicken from the marinade and discard.
2. Spray a nonstick grill pan with cooking spray and heat over medium-high heat. While the pan is heating, thread the chicken onto skewers. Grill for 2-3 minutes per side, until the meat is cooked through and lightly streaked.
3. Serve the chicken on skewers with the peanut dipping sauce, sprinkled with basil or cilantro and chopped peanuts.
   
   
   Spicy Peanut Dip: Place all ingredients in a blender and blend until smooth. The sauce can be made 1 day in advance and stored in the refrigerator for 3-4 days.