Chicken Satay the Editors of Publications International, Ltd.
Prep and Cook Time 30 minutes
Makes 8 servings
|1||pound chicken tenders or boneless skinless chicken breasts, cut into 8 strips|
|2||tablespoons reduced-sodium soy sauce|
|Nonstick cooking spray|
|2||tablespoons finely chopped onion|
|1||clove garlic, minced|
|Dash ground ginger|
|1/2||cup regular or reduced-fat chunky peanut butter|
|3||to 4 tablespoons reduced-sodium soy sauce|
|3||to 4 tablespoons white wine vinegar or rice wine vinegar|
- Place chicken in 8X8-inch baking pan; drizzle with 2 tablespoons soy sauce and toss. Let stand 5 to 10 minutes.
- Thread 1 chicken tender on metal or bamboo skewer. Repeat with remaining chicken tenders. Arrange skewers on broiler pan. Broil 4 inches from heat 3 to 5 minutes per side or until chicken is no longer pink in center.
- Meanwhile, prepare Satay Dipping Sauce. Spray small saucepan with cooking spray; heat over medium heat until hot. Add onion, garlic and ginger; cook and stir 2 to 3 minutes or until onion is tender. Add remaining ingredients; cook 1 minute, stirring constantly, or just until sauce is smooth and hot. Spoon into bowl for dipping.
- Arrange chicken on serving platter. Serve with Satay Dipping Sauce.
|Serving Size:||1 chicken tender with about 2 tablespoons dipping sauce|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||35 %|
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