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.
|Serving Size:||4 tenders|
|Saturated Fat||5 g|
|Total Fat||24 g|
|Calories from Fat||39 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.