Thai chicken skewers
2
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 8 • Difficulty: Easy
Set these skewers on a tray and sprinkle with chopped cilantro. They're fantastic paired with our fresh dipping sauce made with lime, curry paste and coconut milk.
Ingredients
Canned unsweetened light coconut milk
13½ fl oz, about 1 3/4 cups
Cilantro
2 tbsp(s), fresh, chopped, or to taste
Dark brown sugar
1 tbsp(s)
Thai curry paste
1½ tsp(s), red curry
Ginger root
1 tsp(s), fresh, grated
Lime zest
1 tsp(s)
Table salt
¾ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s), pounded thin, cut crosswise on diagonal into 16 strips
Instructions
1
In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.
2
Transfer remaining coconut milk mixture to a resealable plastic food storage bag. Add chicken to bag and turn to coat; refrigerate at least 1 hour or up to 3 hours.
3
Meanwhile, soak sixteen 18-inch wooden skewers in water (to prevent scorching).
4
Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).
5
Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.
6
Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.
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