SKEWERED CHICKEN STRIPS WITH SOY-PEANUT
List of Ingredients
SKEWERED CHICKEN STRIPS WITH SOY-PEANUT MARINADE
Servings: 16; 2 Skewers per serving
Source: The New American Heart Association Cookbook
INGREDIENTS
4 boneless, skinless chicken breast halves (about
4 ounces each), all visible fat removed
Soy-Peanut Marinade:
2 tablespoons fresh lime juice (1 to 2 medium limes)
1 tablespoon light soy sauce
1 tablespoon reduced-fat peanut butter
1 tablespoon rice vinegar
2 medium cloves garlic, minced, or
1 teaspoon bottled minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
DIRECTIONS
1. Rinse chicken and pat dry with paper towels. Put chicken
smooth side up between two sheets of plastic wrap. Using
a tortilla press or smooth side of a meat mallet, lightly
flatten chicken. Cut each piece lengthwise into 8 long
strips.
2. In a small nonmetallic bowl, whisk together marinade ingredients.
Put marinade and chiken in an airtight plastic bag and turn bag
to coat. Seal and refrigerate for 30 minutes to 8 hours, turning
bag occasionally.
3. Meanwhile, soak 32 wooden skewers in cold water for at least 10 minutes.
4. Preheat grill on medium-high.
5. Thread 1 strip of chicken on each skewer. Grill for 2 to 3 minutes on
each side, or until chicken is cooked through. Serve hot or cover and
refrigerate to serve chilled.
Nutritional Information: (2 skewers)
Calories: 30; Protein: 6 gram; Fat: 1 grams; Carbohydrates: 0 grams
Exchanges: 1 Low-Fat MeatRecipe
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