Serving Size: 4
Ingredients:
1 pound boneless and skinless chicken breast, cut into thin, long strips
4 tablespoons soy sauce
1 tablespoon cornstarch
2 garlic cloves, minced
2 tablespoons freshly grated ginger
Wooden skewers, soaked in water 30 minutes
Vegetable oil
1 small cucumber, diced
Peanut Sauce
2 tablespoons peanut oil
3 tablespoons finely chopped onion
1 garlic clove, minced
1/2 cup chunky peanut butter
5 tablespoons water
1/2 teaspoon chili powder
Directions:
- In a bowl, combine soy sauce, cornstarch, garlic and ginger. Add the chicken strips to the marinade and mix well. Cover and let marinate in the refrigerator for at least 2 hours.
- Thread one chicken strip lengthwise onto a skewer. Repeat with remaining chicken strips.
- Heat grill pan over medium- high heat; brush pan with oil. Add chicken skewers to pan and cook 2-3 minutes per side or until chicken is cooked through.
- In the meanwhile, prepare peanut sauce: heat oil in a small saucepan, over medium heat. Add onion and garlic; sauté for 3-4 minutes or until onion is soft. Add peanut butter, water and chili powder; cook 2-3 minutes, stirring constantly, or until sauce is smooth.
- Arrange chicken skewers on serving platter. Serve accompanied by warm peanut sauce and diced cucumber.
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