Chicken: Spicy Chicken Sate with Peanut Dipping Sauce
Source of Recipe
the Low Salt Cookbook
Recipe Introduction
This recipe is best used if you are Living Lean, due to the peanut butter and soy/teriyaki.
List of Ingredients
4 boneless skinless chicken breast halves cubed
16 large mushrooms, stems removed, halved
MARINADE:
1/3 cup sliced lemongrass
1/4 cup plus 1 tbl. fresh lemon juice (2 med)
2 tablespoons light brown sugar
2 tablespoons mirin or sweet wine
2 1/2 teaspoons reduced sodium soy or teriyaki sauce
2 medium cloves, minced
1/8 teaspoon crushed red pepper flakes, or to taste
PEANUT DIPPING SAUCE:
2 tablespoons vegetable oil (or use broth?)
1/3 cup green onions, finely chopped (use both whites and greens)
1 tablespoon grated fresh gingerroot
1 medium clove garlic, finely chopped
1/2 cup water
1/4 cup + 1 tbl. natural peanut butter
2 tablespoons white vinegar
1 1/2 tablespoons light brown sugar (or use sugar twin)
1 tablespoon reduced salt soy or teriyaki sauce
1/8 teaspoon crushed red pepper flakes
Recipe
For marinade, combine all ingredients in an airtight plastic bag. Add chicken and turn to coat. Seal and refrigerate for 1 to 12 hrs., turning bag occasionally.
For sauce, heat oil (or use 1/4 cup chicken broth or use cooking spray) in a small saucepann over medium high heat. Cook green onions, gingerroot and garlic for 1 minute, or until fragrant and glossy, stirring occasionally. Stir in remaining sauce 9ingredients. Reduce heat and simmer until smooth, stirring occasionally. Remove from heat and let cool to room temp.
Preheat grill to medium-high. Thread chcken and 4 mushroom halves alternately on each of eight skewers, beginning and ending with chicken. Grill skewers for 5 minutes on each side, or until chicken is no longer pink in center. Serve skewers with peanut dipping sauce.
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