Chicken skewers with spicy peanut dipping sauce
Uncooked boneless skinless chicken breast(s)
Plain fat free yogurt
1½ tsp, preferably Madras
⅛ tsp, freshly ground
Reduced sodium peanut butter
¼ cup(s), smooth variety
Low sodium soy sauce
Dark sesame oil
1 medium clove(s), minced
Hot pepper sauce
¼ tsp, or to taste
- Place the chicken between pieces of plastic wrap and pound to an even thickness. Cut the breasts lengthwise, on the diagonal, into 16 (1-inch-wide) strips. Combine the chicken, yogurt, curry powder, salt, and pepper in a large bowl; toss to coat. Cover and refrigerate at least 30 minutes or up to several hours.
- Meanwhile, soak 16 (6–8-inch) wooden skewers in water for at least 30 minutes.
- To make the dipping sauce, whisk together the peanut butter, hot water, vinegar, soy sauce, oil, garlic, and hot pepper sauce in a small bowl until blended and smooth. Taste the sauce and season with additional pepper sauce, if desired. Transfer the sauce to a serving dish; cover and set aside.
- Spray the broiler rack with nonstick spray; preheat the broiler.
- Thread 1 chicken strip onto each skewer in a snake-like fashion. Cover the ends of the skewers with foil to prevent them from charring.
- Arrange the skewers on the broiler rack. Broil 5 inches from the heat, turning once, until the chicken is browned on the outside and cooked through, about 6 minutes. Pile the skewers onto a plate and serve the sauce alongside. Yields 2 skewers per serving.