Thai Chicken

You know I must have a dozen versions of "thai chicken" and each one seems to be very unique. This one was quite good and a bit off my normal radar of how I eat chicken. Still it was tasty and quite low on the calorie counter too I might add.

Thai Chicken
Serves: 8

• 1 cup Fresh cilantro, packed
• 6 tablespoons Brown sugar, divided
• 6 tablespoons Fresh lime juice, divided
• 2 tablespoons Thai red curry paste, divided
• 1/4 teaspoon Red pepper flakes
• Salt to taste
• 2 pounds Boneless, skinless chicken breasts, sliced 1/4-inch thick strips
• 1/2 cup Creamy peanut butter
• 1/2 cup Water
• 1/4 cup Shallots, chopped
• 1/4 cup Soy sauce
• 2 tablespoons Fresh ginger, chopped
• 3 cloves Garlic, chopped
• 16 Bibb or Boston lettuce leaves
• Lime wedges for serving

1. Blend cilantro, 4 T brown sugar, 2T lime juice, 1 T curry paste, pepper flakes and slat in food processor until smooth. Pour over chicken, toss to coat and marinate 10 minutes. Preheat broiler to high with rack 6" from heat. Coat broiler pan with nonstick cooking spray.

2. Process 2 T brown sugar, 4 T lime juice, and 1 T curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in food processor (its not necessary to wash bowl) until smooth.

3. Transfer to serving dish.

4. Thread chicken into 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches until browned and cooked through, 6 minutes.

5. To serve, wrap lettuce leaf around 2 strips of chicken, remove skewers, then drizzle with lime juice if desired.

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Surprisingly enough I changed nothing on this recipe other than the serving amount. I don't need enough to feed 8 people. Enough for one chicken breast and one person was plenty. Oh actually that's not completely true, I didn't bother with the skewers. It was just me, so I BBQ'd instead of broiled (I hate broiling when a BBQ is available) and then sliced the chicken and put that into the lettuce.