YIELD Makes 4 to 6 servings
|16||chicken tenders (about 2-1/4 pounds) or 4 boneless, skinless chicken breasts, cut into 16 thin strips|
|1/2||cup reduced-sodium soy sauce|
|1||tablespoon vegetable oil|
|2||cloves garlic, minced|
|2||teaspoons ground ginger|
|1/2||cup peanut butter|
|1/8||teaspoon freshly ground black pepper|
- Marinate chicken in soy sauce in resealable bag 45 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until golden brown. Add ginger, and stir to blend. Add peanut butter, ketchup, water, salt and pepper, and stir to blend.
- Reduce heat to low. Cook until mixture is heated through. Transfer to blender and purée until smooth.
- Preheat broiler, and spray broiler rack with nonstick cook spray. Thread chicken strips onto 16 (8-inch) bamboo skewers. Broil 6 inches from heating element 5 to 6 minutes until just cooked through, turning once.
- Serve with peanut sauce.
Replace Step 4. Spray grid with nonstick cooking spray. Preheat grill to medium-high heat. Thread chicken strips onto 16 (8-inch) bamboo skewers. Place skewers onto grill and cook 5 to 6 minutes, turning halfway through. Be certain the chicken is cooked through; internal temperature should be 170°F.
For best results, soak bamboo skewers in water for about 30 minutes before using to make them more pliable and to prevent them from burning.
This recipe appears in: Asian
|Serving Size:||4 tenders|
|Saturated Fat||5 g|
|Total Fat||24 g|
|Calories from Fat||39 %|