Boneless, skinless chicken thighs, cut into ½-inch strips
Smooth peanut butter
Garlic clove, minced
Serrano chile pepper, minced (optional)
Juice of ½ lime
6 metal skewers, or wooden ones soaked in water for at least 20 minutes
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
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