|Thai Chicken Skewers with Potstickers and Snow Peas|
Thai Chicken Skewers
1 boneless chicken breast for every person, cut into large bite sized chunks
3 T. soy sauce
juice of 1/2 lime
1 T. fish sauce
1 heaping tsp. brown sugar
1 T. rice wine vinegar
This is enough marinade for 1 - 2 breasts. Whisk everything together and pour over your chicken. Let sit for 30 minutes, stirring occasionally. Preheat the grill and when it's hot, thread the chicken on to skewers. If using bamboo, be sure to soak them first.
While the chicken is marinating, make the Dipping Sauce.
Spicy Peanut Dipping Sauce
3 T. plain non-fat Greek yogurt
1 rounded T. smooth peanut butter
juice of half a lime
2 - 3 T. rice wine vinegar
zest of 1/2 lime
a pinch of dried hot pepper flakes (big pinch if you like it spicy)
1 T. minced fresh cilantro (optional, but we like it)
1 scallion, white and green parts, thinly sliced
Whisk together the yogurt, peanut butter, lime juice, vingar and zest. Stir in the hot peppers, cilantro and scallion. Let this sit for awhile so that the flavors have a chance to meld.
Prepare your potstickers according to the package directions. Make them from scratch if you want, but I promise, the ones from Trader Joe's are pretty darn good! Steam your snow peas briefly while the chicken is resting. Drain them, add a pinch of butter or soy sauce and salt very lightly.
Grill your chicken skewers 6 minutes on each side. Let them rest and remove from the skewers.
Steam your snow peas briefly while the chicken is resting. Drain them, add a pinch of butter or sesame oil or soy sauce. If you don't use the soy, salt them very lightly.
Voila! Easy, huh? Good too!