Start to finish: 25 minutes
q 1 quart chicken broth
q 1/2 teaspoon cumin
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q 2 teaspoons garlic powder
q 1/2 teaspoon ground white pepper
q 1 teaspoon ground ginger
q 1/2 teaspoon paprika
q 2 tablespoons soy sauce
q 2 tablespoons toasted sesame oil
q 3 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
q Bottled peanut dipping sauce
q 40 bocconcini (small balls of mozzarella)
q 20 oil-packed sun-dried tomato halves, cut into strips
q 40 short bamboo skewers or toothpicks
q Ground black pepper, to taste
q 1 tablespoon chopped fresh cilantro
n Heat the broiler. Place a rack in the center of the oven.
n In a large, deep oven-safe skillet, whisk together the broth, cumin, garlic powder, white pepper, ginger, paprika, soy sauce and sesame oil. Bring the mixture to a simmer over medium-high heat.
n Add the chicken and stir to arrange them in an even layer in the broth mixture. The tops of the chicken pieces should just barely stick out of the liquid; this allows the chicken to brown.
n Place the skillet under the broiler. After 5 minutes, stir, then broil for another 5 minutes, or until lightly browned.
n Pool or drizzle the peanut sauce on a serving platter. To assemble the skewers, top each piece of chicken with a strip of sun-dried tomato and 1 ball of mozzarella. Skewer each stack, then arrange them on the serving platter.
n Sprinkle the skewers with black pepper and chopped cilantro.
n Nutrition information per skewer (values are rounded to the nearest whole number): 121 calories; 59 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 40 mg cholesterol; 0 g carbohydrate; 13 g protein; 0 g fiber; 140 mg sodium.