1 large boneless, skinless chicken breast, halved
long bamboo skewers
1 large clove garlic, minced
2 teaspoons sugar
2 tablespoons Southeast Asian fish sauce
1/4 teaspoon ground cumin
1 stalk lemongrass finely minced or 1 teaspoon grated lemon rind
Spicy Peanut Sauce: recipe follows
1 tablespoon safflower oil
1 tablespoon fresh lime juice
1 tablespoon minced cilantro leaves
1. Place chicken between sheets of wax paper; pound gently to flatten slightly. Cut chicken into diagonal strips about 1/2-inch thick. Thread a chicken strip onto each bamboo skewer.
2. In shallow pan, place fish sauce, safflower oil, lime juice, cilantro, garlic, sugar, cumin and lemongrass; stir to mix well.
3. Dip each skewer into mixture, turning to coat chicken.
4. Place chicken in baking dish, cover and refrigerate at least 2 hours or overnight.
5. Cook chicken on prepared grill, about 3 minutes per side or until no longer pink inside.
6. Serve with Spicy Peanut Sauce.
Yield: makes 4 appetizer servings.
Spicy Peanut Sauce:
1. Place 1 tablespoon safflower oil in small skillet over medium heat. Add 1/2 cup chopped red onion, 1 clove minced garlic and 1 stalk minced lemongrass (or 1 teaspoon grated lemon rind). Cook, stirring, about 3 minutes; remove from heat.
2. In food processor, chop 1/2 cup peanuts; add onion mixture, 3/4 cup low fat coconut milk, 1 teaspoon ground cumin, 1 tablespoon sugar, 2 tablespoons fresh lime or lemon juice, 1/4 teaspoon salt, 1 tablespoon soy sauce and 1/2 teaspoon Oriental hot chili sauce or oil. Process until smooth.
Courtesy of National Chicken Council.