- 1/2 cup low-sodium chicken broth
- 1/2 cup unsweetened light coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1 1/2 teaspoons Asian fish sauce (or 2 more teaspoons low-sodium soy sauce)
- 1 tablespoon packed dark brown sugar
- 1/2 teaspoon finely grated lime zest
- 1 tablespoon peeled and minced fresh ginger
- 1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
- Eight 8-inch bamboo skewers, soaked in water for 20 minutes
Spicy Peanut Dipping Sauce:
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium chicken broth
- 1/4 cup unsweetened light coconut milk
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons packed dark brown sugar
- 1 1/2 tablespoons peeled and minced fresh ginger
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon red curry paste (or 1 teaspoon curry powder)
- 1 medium shallot, roughly chopped.
For the chicken:
In a medium bowl, whisk together the broth, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken pieces, turning to coat. Cover with plastic wrap and marinade in the fridge for 1 hour.
Remove chicken from marinade and discard the marinade.
Coat a grill pan, preferably cast-iron, with nonstick spray and set it over medium-high heat. While the pan is heating, thread the chicken onto skewers. Place skewers in the hot pan and sear until cooked through and the chicken has grill marks, about 3 minutes per side.
For the sauce:
Place all ingredients in a blender and blend until smooth. Add more chicken broth or coconut milk if thinner consistency is desired. Sauce will keep in the fridge for up to 3 days.
Serve chicken skewers with dipping sauce.