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Ingredients
- 1 lb. boneless skinless chicken breast halves
- 1/3 c. soy sauce
- 2 Tbsp. fresh lime juice
- 2 cloves garlic, chopped
- 1 tsp. grated gingerroot
- 3/4 tsp. red pepper flakes
- 2 Tbsp. water
- 3/4 c. canned unsweetened coconut lowfat milk
- 1 Tbsp. creamy peanut butter
- 4 green onions with tops, cut into 1-inch pcs
Directions
- 1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.
- 2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 Tbsp. mix; cover and chill. Add in water to remaining mix. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 min or possibly up to 2 hrs, stirring mix occasionally.
- 3. Soak 8 (10- to 12-inch) bamboo skewers 20 min in cool water to prevent them from burning; drain. Prepare grill for direct cooking.
- 4. Meanwhile, for peanut sauce, combine coconut lowfat milk, 3 Tbsp. reserved soy sauce mix and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 min or possibly till sauce thickens. Keep hot.
- 5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pcs. Brush chicken and onions with reserved marinade. Throw away remaining marinade.
- 6. Place skewers on grid. Grill skewers on uncovered grill over medium-warm coals 6 to 8 min or possibly till chicken is no longer pink, turning halfway through grilling time. Serve with hot peanut sauce for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 2 servings | |
| Calories 378 | |
| Calories from Fat 127 | 34% |
| Total Fat 15.05g | 19% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 2542mg | 106% |
| Potassium 723mg | 21% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.25g | 2% |
| Protein 40.21g | 64% |
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