Chicken and Asparagus Skewers with Lemongrass Dipping Sauce

This recipe serves:  25

1/3 cup fresh lime juice
3 tablespoons fish sauce
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 tablespoons sugar
1 tablespoon canola oil
2 whole boneless, skinless chicken breasts, trimmed, cut into one-inch cubes
1 pound asparagus, cut into 2-inch lengths, blanched
25 metal or bamboo (soaked in water) skewers

2 garlic cloves, minced
1 tablespoon lemongrass, minced
1 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili sauce
3 tablespoons rice vinegar
1/2 cup low-sodium chicken broth
1. Combine the lime juice, fish sauce, garlic, red pepper flakes, sugar and oil in a medium bowl. Add the chicken and mix well to coat the chicken evenly. Marinate for about thirty minutes in the refrigerator.

2. Skewer the chicken and asparagus, alternating so that you have two pieces of each on each skewer. Place the skewers on a baking sheet and pour the extra marinade over them.

3. Preheat the oven to 400°F.

4. Combine the ingredients for the sauce in a small sacuepan and bring to a simmer. Simmer until slightly reduced, about 5 to 7 minutes and pour the sauce into a small serving bowl.

5. While the sauce is reducing, bake the skewers until the chicken is cooked through, about 5 to 6 minutes. Transfer to a serving platter and serve with the warm sauce.

Serving Size: 1 skewer

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