Chicken Satay With Coconut Dipping Sauce
|Light coconut milk||1⁄2 Cup (8 tbs) (Reduced Fat)|
|Bottled thai green curry paste||1 Tablespoon|
|Thai green curry paste||1 Tablespoon, bottled|
|Boneless, skinless, chicken breasts||3⁄4 Pound, cut diagonally into 18 strips|
|Peanut oil/Canola oil||1 Teaspoon|
|Minced onion||1⁄4 Cup (4 tbs)|
|Reduced sodium chicken broth||1⁄4 Cup (4 tbs)|
|Peanut butter||2 Tablespoon|
|Packed light brown sugar/Granulated sugar||1 Teaspoon|
Soak 18 (7-inch) bamboo skewers in water to cover for 30 minutes.
Combine 1/4 cup of the coconut milk and the curry paste in a zip-close plastic bag.
Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 20-30 minutes or up to 1 day.
Meanwhile, heat the oil in a small non-stick skillet over medium heat.
Add the onion and cook, stirring, until lightly browned, about 4 minutes.
Add the broth, peanut butter, sugar, salt, and the remaining 1/4 cup coconut milk; bring just to a boil.
Reduce the heat and cook, stirring, until thick and smooth, about 1-2 minutes.
Spray the broiler rack with non-stick spray; preheat the broiler.
Thread the chicken onto the skewers and discard the excess marinade.
Place the skewers on the broiler rack and broil 5 inches from the heat, turning once, until browned and cooked through, about 5 minutes.
Place the skewers on a platter and serve with the sauce for dipping.