|Serving Size||½ of recipe|
|Total Fat||26 g|
|Saturated Fat||10.5 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||1 g|
|Marinating time||30 minutes|
|Reduced-sodium soy sauce||1 tablespoon|
|Rice wine vinegar||1 tablespoon|
|Canola oil||2 teaspoons|
|Ground ginger||½ + ¼ teaspoon|
|Boneless, skinless chicken thighs, cut into ½-inch strips||¾ pound|
|Coconut milk||1/3 cup|
|Smooth peanut butter||2 tablespoons|
|Garlic clove, minced||1|
|Serrano chile pepper, minced (optional)||½|
|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.
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