1/2 cup low-sodium chicken broth
1/2 cup unsweetened light coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, thinly sliced
1 garlic clove, minced
1 1/2 teaspoons Asian fish sauce (or 2 more teaspoons low-sodium soy sauce)
1 tablespoon packed dark brown sugar
1/2 teaspoon finely grated lime zest
1 tablespoon peeled and minced fresh ginger
1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
Eight 8-inch bamboo skewers, soaked in water for 20 minutes
1/2 cup Spicy Peanut Dipping Sauce (recipe below)

Spicy Peanut Dipping Sauce
1/2 cup creamy natural peanut butter
1/4 cup low-sodium chicken broth
1/4 cup unsweetened light coconut milk
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons packed dark brown sugar
1 1/2 tablespoons peeled and minced fresh ginger
2 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon red curry paste (or 1 teaspoon curry powder)
1 medium shallot, roughly chopped