Spicy Skewered Chicken With Peanut Dip
These skewered chicken strips are a take-off of Thai "satay." You'll love the fragrant and spicy flavor combination.
1/4 cup peanut butter
1 tablespoon chili sauce
1 tablespoon peanut oil or vegetable oil
1 teaspoon finely chopped lemon grass*
1/2 to 3/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger
3/4 cup sour cream
3 tablespoons coconut milk or milk
1 tablespoon firmly packed brown sugar
2 teaspoons finely chopped lemon grass**
2 teaspoons peanut oil or vegetable oil
1 teaspoon soy sauce
1 pound boneless skinless chicken breasts, cut into 16 (6x1/2-inch) strips
16 (6- to 8-inch) wooden skewers
1 small cucumber, seeded, cut into 16 chunks, if desired
Combine all peanut sauce ingredients in small bowl; beat with wire whisk until well mixed.
3 tablespoons peanut sauce, sour cream and coconut milk in small bowl. Cover; refrigerate until serving time.
Combine remaining peanut sauce, brown sugar, 2 teaspoons lemon grass, 2 teaspoons oil and soy sauce in medium bowl. Add chicken strips; toss to coat. Thread
1 strip chicken onto each wooden skewer.
Place skewers onto broiler pan. Broil 4 to 5 inches from heat, turning once, until chicken is no longer pink (4 to 5 minutes).
To serve, thread
cucumber onto each skewer. Serve warm with dip.
*Substitute 1 teaspoon finely chopped chives and 1/4 teaspoon freshly grated lemon zest.
**Substitute 2 teaspoons finely chopped chives and 1/2 teaspoon freshly grated lemon zest.
For more peanut butter flavor, add an additional 1 or 2 tablespoons peanut butter to peanut sauce.
Nutrition Facts (1 appetizer)
Dietary Fiber: 0g
Recipe #7287©1995Land O'Lakes, Inc.