Chicken Satay

CHICKEN SATAY WITH COCONUT DIPPING SAUCE
PointsPlus Value: 3
Serves 6 (As an appetizer or mini meal)
Serving Size: 3 skewers and 2 tablespoons sauce

1/2 cup light (reduced-fat) coconut milk
1 tablespoon bottled Thai green curry paste
3/4 pound skinless boneless chicken breasts, cut diagonally into 18 strips
1 teaspoon peanut or canola oil
1/4 cup minced onion
1/4 cup reduced-sodium chicken broth
2 tablespoons peanut butter
1 teaspoon packed light brown or granulated sugar
1/4 teaspoon salt

Soak 18 (7-inch) bamboo skewers in water to cover for 30 minutes.

Combine 1/4 cup of the coconut milk and the curry paste in a zip-close plastic bag.  Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken.  Refrigerate, turning the bag occasionally, 20-30 minutes or up to 1 day.

Meanwhile, heat the oil in a small nonstick skillet over medium heat.  Add the onion and cook, stirring, until lightly browned, about 4 minutes.  Add the broth, peanut butter, sugar, salt, and the remaining 1/4 cup coconut milk; bring just to a boil.  Reduce the heat and cook, stirring, until thick and smooth, 1-2 minutes.  Set aside.

Spray the broiler rack with nonstick spray; preheat the broiler.  Thread the chicken onto the skewers and discard the excess marinade.  Place the skewers on the broiler rack and broil 5 inches from the heat, turning once, until browned and cooked through, about 5 minutes.  Place the skewers on a platter and serve with the sauce for dipping.

NUTRITIONAL INFO: Per serving--131 Cal, 7 g fat, 2 g Sat Fat, O g Trans Fat, 34 mg Chol, 190 mg Sod, 3 g Carb, 1 g Fib, 14 g Prot, 17 mg Calc.