Do you love peanut sauce? Here’s a tasty recipe where you can adjust the heat with the jalapeno and crushed red pepper portions. We served this with Spicy Cucumber Salad (recipe below) and Edamame.
(recipe originally from Cooking Light)
Serves 4
SATE:
- 1 pound skinless, boneless chicken breasts, cut into 8 strips lengthwise
- 1 tablespoon light brown sugar
- 2 ½ tablespoons low-sodium soy sauce
- 2 teaspoons finely chopped fresh ginger (not dried)
- 1 teaspoon grated lime rind
- ¼ teaspoon crushed red pepper
- 2 garlic cloves, minced
SAUCE:
- 1 tablespoon light brown sugar
- 1 ½ tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons all natural creamy peanut butter
- ¼ teaspoon crushed red pepper
- 1 garlic clove, minced
Prepare grill for medium heat.
To prepare sate, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Cover and marinate for at least 10 minutes.
To prepare sauce, combine the 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a small bowl and stir with a whisk until sugar dissolves.
Thread chicken strips onto each of 8 skewers. Place chicken on grill rack; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
Nutritional Info/Serving: 207 Calories, Fat 6 g, Protein 29 g, Carbs 9 g
Spicy Cucumber Salad
Serves 6
- ½ cup lite rice vinegar (low sodium and sugar)
- 1 tablespoon sugar
- 1 tablespoon jalapeno pepper, seeded and minced
- 1 teaspoon grated lime rind
- 3 cups cucumber, peeled, seeded and thinly sliced
- ½ cup red bell pepper, thinly sliced
Combine vinegar, sugar, jalapeno and lime rind in a large bowl. Add cucumber and red pepper, tossing to coat.
Nutritional Info/Serving: 47 Calories, Fat 0 g, Protein 1 g, Carbs 9 g
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