Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce

Name: Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce
Yield: MAKES ABOUT 30 SMALL SKEWERS
Ingredients: 1 stalk fresh lemongrass; 1 1/2-inch knob fresh ginger, peeled; 2 large cloves garlic; 2 scallions, very thinly sliced; 1 tablespoon grapeseed or other neutral oil; 1 1/2 tablespoons freshly squeezed lime juice, more as needed; 4 teaspoons Asian fish sauce, more as needed; 3/4 teaspoon honey; 1 1/2 pounds boneless skinless chicken breasts or thighs; 1/2 cup smooth natural peanut butter; 1 teaspoon rice vinegar; 1/2 teaspoon Asian chile garlic sauce

December 22, 2011

At the Market we sell platters of these as appetizers, but they’re also a great way to make a little bit of chicken stretch into a light entrée. They’re always a crowd-pleaser, so make more than you think you’ll need. The skewers are wonderful paired with grilled or steamed veggies and a mound of coconut-infused rice. Leftovers are great on a sandwich, too. For this recipe, you’ll need thirty 6-inch or 8-inch wooden skewers (a few extras never hurt) that have been soaked in water for 2 hours.

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