Categories: Poultry- Chicken

Ingredients

• 1 lb. skinned and boned chicken breast halves
• 1 (14 oz.) can lite coconut milk
• 2 Tbsp. sugar
• 1 Tbsp. chopped lemongrass *
• 1 Tbsp. curry powder
• 1 Tbsp. fish sauce **
• 2 tsp. grated lime rind
• 2 tsp. ground coriander
• 1 tsp. salt
• 1/2 tsp. ground red pepper
• 16 (8-inch) bamboo skewers
• Peanut Sauce:
• 3/4 cup lite coconut milk
• 1/3 cup crunchy peanut butter
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. soy sauce
• 1 Tbsp. brown sugar
• 1 garlic clove
• 1 tsp. chopped fresh ginger
• 1/4 tsp. ground red pepper
• 1/4 cup milk
• 1 tsp. grated lemon rind
• Garnish: cucumber slices

Directions

1. Cut chicken into 1/2-inch strips. Place in a shallow dish or heavy-duty zip-top plastic bag.
2. Stir together coconut milk and next 8 ingredients, and pour over chicken. Cover, or seal, and chill 2 hours.
3. Soak bamboo skewers in water 1 hour while chicken marinates. Thread 2 to 3 chicken pieces onto each skewer.
4. Grill over medium-high heat (350 to 400 degrees) 2 to 3 minutes on each side or until done. Serve with Peanut Sauce: garnish, if desired.

5. *2 tsp. grated lemon rind may be substituted.

6. • Fish sauce may be found in the Asian sections of larger grocery stores or at Asian markets.

7. Peanut Sauce:

8. Cook first 8 ingredients in a small saucepan over medium heat, stirring often, 15 minutes or until thickened.
9. Process mixture in a food processor or blender until smooth. Return to pan; whisk in milk and lemon rind.

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