Prep: 25 minutes plus marinating
Grill: 8 minutes • Serves: 6
3 garlic cloves
1-1/4 cups Full Circle unsweetened coconut milk
1/2 cup packed PICS light brown sugar
2 tablespoons fresh lime juice
1-1/2 tablespoons fish sauce
1-1/2 tablespoons grated peeled fresh ginger
1/4 teaspoon turmeric powder
1-1/2 pounds Market 32 boneless, skinless chicken breasts, sliced diagonally into 1/2-inch-thick strips
2 green onions, thinly sliced
3/4 cup PICS creamy peanut butter
1-1/2 tablespoons less-sodium soy sauce
1 teaspoon crushed red pepper flakes
1.In wide, shallow dish, soak skewers in water 30 minutes. In blender or food processor with knife blade attached, purée garlic, 3/4 cup coconut milk, brown sugar, lime juice, fish sauce, ginger and turmeric.
2.Thread chicken onto skewers, weaving chicken in and out of skewer; place in medium, deep bowl. Pour ½ cup coconut milk mixture over chicken skewers and rotate to coat evenly; refrigerate 30 minutes.
3.In small saucepot, heat onions, peanut butter, soy sauce, red pepper flakes, remaining 1/2 cup coconut milk and remaining coconut milk mixture over low heat until mixture simmers, whisking occasionally; cook 2 minutes. Remove saucepot from heat; keep warm. Makes about 1-3/4 cups sauce.
4.Prepare outdoor grill for direct grilling over medium-high heat. Remove skewers from marinade; discard marinade. Place skewers on hot grill rack; cook 8 minutes or until internal temperature reaches 165°, turning once. Serve with peanut dipping sauce.
Approximate nutritional values per serving:
177 Calories, 20g Fat (5g Saturated), 62mg Cholesterol,
679mg Sodium, 28g Carbohydrates, 2g Fiber, 27g Protein