Chicken with Peanut Dipping Sauce

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound chicken breast pounded slightly and cut into 1-inch strips

Whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour (or overnight). Remove the chicken from the marinade and discard the marinade.

Spray a pan with nonstick cooking spray and cook chicken over medium heat until done. Serve with coconut rice and peanut sauce (see below).

1 cup natural creamy peanut butter
1/3 cup low-sodium chicken broth
4 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice (2 limes worth)
1 teaspoon minced garlic

Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.