6 (4 oz.) skinned, boned chicken breast halves
1/4 c. canned no salt added chicken broth, undiluted
1/4 c. reduced sodium soy sauce
1 tbsp. curry powder
1 tbsp. safflower oil
2 tsp. sugar
1 clove garlic, minced
Vegetable cooking spray
Peanut Sauce

Cut chicken into 1/2" thick strips. Combine chicken broth and next 5 ingredients in a large bowl. Add chicken; toss gently to coat. Cover and marinate in refrigerator 6 hours.

Remove chicken from marinade mixture, discarding marinade. Weave chicken strips lengthwise onto 30 (6") bamboo skewers which have been soaked in water overnight. Arrange skewers of chicken on a broiler rack that has been coated with cooking spray. Broil 4" from heat 4 minutes. Turn chicken, and broil additional 4 minutes or until done. Serve with Peanut Sauce. Yield: 30 appetizers (43 calories per chicken strip and 1 teaspoon sauce).

PEANUT SAUCE:

1/4 c. canned no salt added chicken broth, undiluted
1 tbsp. minced fresh cilantro
2 tbsp. peanut butter
2 tbsp. reduced sodium soy sauce
1 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. sesame oil
1/2 tsp. minced garlic
1/8 tsp. ground red pepper

Position knife blade in food processor bowl; add all ingredients. Top with cover and process until smooth. Transfer to a serving bowl. Cover and chill. Yield: 2/3 cup.

Good!