Anything served on a stick is exciting to my family. This sauce is sensational—"peanutty" and sweet. Serve with veggies and rice for a fun dinner.
Servings: Serves 6
  • 1 clove garlic cut in half
  • 1/4 cup light coconut milk
  • 1/4 cup sweet potato puree
  • 3 Tbsp. natural creamy peanut butter
  • 2 Tbsp. reduced-sodium soy sauce
  • 2 Tbsp. lime juice (about 1 large lime)
  • Pinch cayenne pepper
  • 1 1/2 pound boneless, skinless chicken breasts
  • 30 10-inch wooden skewers
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/4 tsp. sweet paprika
  • 2 Tbsp. olive oil
Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice and cayenne. Blend until smooth. Set aside.Cut the chicken into thin strips, about 1-inch wide. Thread the chicken onto the skewers. Sprinkle with the salt, garlic powder, pepper and paprika.

Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.
Nutritional Information
Per serving: 242 calories, 6g of carbohydrates, 29g of protein, 10.5g of total fat, 2g of saturated fat, 475mg of sodium, 1g of fiber


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