Chicken Sates With Peanut Dipping Sauce

Adapted from CooksAid.com

Nutrition Facts

Servings	2
Marinating time	30 minutes

Ingredients	Measures
Reduced-sodium soy sauce	1 tablespoon
Rice wine vinegar	1 tablespoon
Canola oil	2 teaspoons
Ground ginger	½ + ¼ teaspoon
Boneless, skinless chicken thighs, cut into ½-inch strips	¾ pound
Coconut milk	1/3 cup
Smooth peanut butter	2 tablespoons
Garlic clove, minced	1
Serrano chile pepper, minced (optional)	½
Salt	¼ teaspoon
Juice of ½ lime
6 metal skewers, or wooden ones soaked in water for at least 20 minutes

Directions
Mix together soy sauce, vinegar, oil, and ½ teaspoon ginger in a small bowl. Combine marinade and chicken strips in a large plastic resealable bag and let marinate for 30 minutes in the refrigerator.
Meanwhile, add coconut milk, peanut butter, garlic, chile, ¼ teaspoon ginger, salt, and lime juice to a medium skillet. Bring to a simmer over medium heat, whisking until smooth. Reduce heat to low and simmer 1-2 minutes, until the sauce thickens.
Prepare grill. Thread chicken strips onto skewers so that they lie flat. Grill chicken about 3 minutes per side, until cooked through. Serve with dipping sauce.

Exchanges
4 lean meats; 3.5 fats

Side Suggestions: Brown Rice

Side Suggestions: Steamed Green Beans