Skewered Chicken with Spicy Peanut Dip

Ingredients

• 0.3 cup creamy peanut butter reduced-fat
• 0.5 teaspoon pepper red divided crushed
• 0.5 teaspoon curry powder 
• 0.8 cup less-sodium chicken broth fat-free
• 1.5 tablespoons ginger fresh divided minced peeled
• 2 teaspoons garlic divided minced
• 1 teaspoon brown sugar light
• 0.3 cup juice of lime fresh divided
• 3 tablespoons soya sauce low-sodium divided
• 0.5 teaspoon salt divided
• 0.3 teaspoon sesame oil 
• 1 tablespoon shallots minced
• 12 ounce chicken breast halves boneless skinless
• 8 inch wooden skewers 
• 8 inch wooden skewers 

Equipment

• bowl
• frying pan
• baking sheet
• plastic wrap
• broiler
• ziploc bags
• skewers
• rolling pin
• meat tenderizer
• wooden skewers

Directions

1. Coat a large nonstick skillet with cooking spray.
2. Add shallot, 1 tablespoon ginger, and 1 teaspoon garlic; saut 3 minutes or until shallot is tender.
3. Add curry powder and 1/4 teaspoon crushed red pepper; saut 1 minute. Stir in broth, peanut butter, 2 tablespoons lime juice, 1 tablespoon soy sauce, brown sugar, and 1/4 teaspoon salt. Simmer 3 to 5 minutes, or until mixture thickens, stirring constantly.
4. Transfer mixture to a bowl; cover and chill at least 2 hours.
5. Cut each chicken breast half lengthwise into 4 strips.
6. Place strips between 2 pieces of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
7. Combine remaining ginger, garlic, crushed red pepper, lime juice, soy sauce, salt, and sesame oil in a heavy-duty zip-top plastic bag.
8. Add chicken, and seal bag securely. Marinate in refrigerator 1 1/2 hours, turning once.
9. Soak wooden skewers in water 30 minutes; drain.
10. Preheat broiler.
11. Remove chicken from marinade, discarding marinade. Thread chicken onto wooden skewers.
12. Place skewers on a baking sheet coated with cooking spray. Broil 2 to 3 minutes on each side or until done.
13. Serve with peanut dip.