Thai Chicken Skewers

POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 6 min
Level of Difficulty: Easy

Ingredients
13 1/2 fl oz light coconut milk, about 1 3/4 cups
2 tbsp cilantro, fresh, chopped, or to taste
1 tbsp dark brown sugar
1 1/2 tsp red curry paste, Thai-variety
1 tsp ginger root, fresh, grated
1 tsp lime zest
3/4 tsp table salt
2 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips

Instructions
In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.

Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.

Meanwhile, soak sixteen 18-inch wooden skewers in water (to prevent scorching).

Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).

Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.

Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.

Notes
Cook the chicken on an outdoor grill or grill pan for attractive grill marks.