No grill? You can sauté (sans skewers) this simplified version of the classic Southeast Asian grilled-meat dish in a cast iron skillet over medium-high heat for 3-5 minutes. To make it easy to cut the raw chicken into strips, freeze for 15-20 minutes before cutting.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Makes: 8 skewers
Time: 40 minutes
Ingredients
- 1 Tbs. + 1 Tbs. neutral-tasting oil (grapeseed, safflower, or sunflower)
- 1 clove garlic, chopped
- 1 red chili pepper, chopped
- 1 small onion, chopped
- 1 ½-inch piece ginger, chopped
- 4 dried apricots
- 1 Tbs. + 1 Tbs. reduced-sodium soy sauce
- 1 Tbs. fresh lime juice
- ½ cup roasted salted peanuts
- 1 tsp. ground coriander or cumin
- 1 tsp. smoked paprika
- 1¼ lbs. boneless, skinless chicken breasts or thighs
Instructions
- Soak 8 wood or bamboo skewers in water for 10 minutes.
- Make the Peanut Sauce: In a small pan over medium-high heat, heat 1 Tbs. oil with the garlic, chili, onion, and ginger. Cook, stirring often, until softened and lightly browned, 5–7 minutes. Let cool. In a blender, combine the mixture with the apricots, 1 Tbs. soy sauce, lime juice, peanuts, and ½ cup water. Purée until smooth.
- In a medium bowl, whisk together the remaining 1 Tbs. oil and 1 Tbs. soy sauce with the coriander and paprika. Cut the chicken into ½-inch-wide strips, add it to the oil-soy mixture, and turn to coat. Thread onto 8 skewers.
- Grill the skewers over medium heat until lightly marked and cooked through, 7–10 minutes, turning 2–3 times. Serve with the Peanut Sauce.
Nutrition Information
Per serving (1 skewer + 2 Tbs. sauce):
- Calories: 170
- Total fat: 9 g
- Sat fat: 1.5 g
- Carbs: 4 g
- Fiber: 1 g
- Total sugar: 2 g
- Added sugar: 0 g
- Protein: 19 g
- Sodium: 200 mg
