Chicken Satay with Peanut Sauce

4PointsPlus Value
Prep time: 15 min
Cook time: 8 min
Serves: 8

Ingredients
2 1/2 Tbsp fish sauce, Thai
1 Tbsp ginger root, peeled and minced
2 clove(s) (medium) garlic clove(s), minced
1 Tbsp fresh lime juice
2 tsp fresh lime juice
1 1/2 pound(s) uncooked boneless skinless chicken breast(s), halves, cut into thin 2-inch strips
6 Tbsp light coconut milk
3 Tbsp reduced-fat peanut butter, chunky
2 Tbsp cilantro, chopped
4 tsp honey
1 tsp lime zest, freshly grated
1/8 tsp crushed red pepper flakes

Instructions
Combine 1 1⁄2 tablespoons of the fish sauce, the ginger, garlic, and 2 teaspoons of the lime juice 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, 1 hour.

Meanwhile, soak 40 long wooden skewers in enough cold water to cover for at least 30 minutes (this prevents them from burning); drain and set aside.

To prepare the peanut sauce, combine the coconut milk, peanut butter, cilantro, honey, the remaining 1 tablespoon each fish sauce and lime juice, the lime zest, and red pepper in a medium bowl; whisk until smooth.

Preheat the broiler or prepare the grill for a hot fire; spray the broiler pan or grill rack with nonstick spray. Thread the chicken strips onto the skewers, then broil or grill the skewers 4 inches from the heat, turning once, until they are cooked through, 3–4 minutes per side. Serve at once with the peanut sauce. Yields 5 skewers with about 2 tablespoons peanut sauce per serving.

Notes
We’ve lightened the traditional peanut dipping sauce considerably by using unsweetened light or “lite” coconut milk, available in most supermarkets. It has most of the flavor of regular coconut milk but less than half the fat and calories.

Thai fish sauce (nam pla) is a clear brown, subtly fishy flavoring made from fermented fish; it can be found in the international section of supermarkets or in Asian groceries. A bottle will last several years in the pantry.

•Freeze the leftover coconut milk in an airtight container for future recipes; it will stay fresh for up to two months.