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| 1/4 |  | cup smooth peanut butter, preferably natural |
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| 3 | | tablespoons mango chutney |
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| 2 | | tablespoons fresh lime juice |
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| 2 | | tablespoons soy sauce |
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| 1 | | garlic clove, coarsely chopped |
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| 1/4 | | teaspoon red-pepper flakes |
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| | Coarse salt and ground pepper |
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| 1 1/2 | | pounds boneless, skinless chicken breast halves, cut across the grain into 1/4-inch-wide strips |
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| 1 | | tablespoon vegetable oil |
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| | Fresh cilantro, for garnish (optional) |
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| | 1. Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, 1/4 teaspoon salt, and 1/4 cup water; blend until smooth. Set aside. |
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| | 2. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat. |
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| | 3. Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce. |
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| | | Per serving: 350 calories; 13.7 grams fat; 44.1 grams protein; 11.6 grams carbohydrates; 1 gram fiber |
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| | | Note: The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp. |
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