Monday, August 24, 2009

Chicken Sate with Peanut Sauce

8-10 eight-inch bamboo skewers
1 lb. boneless, skinless chicken breasts or thighs
1/2 tbl Splenda brown sugar blend
3 tbl soy sauce
2 tsp grated fresh ginger
1 tsp grated lime peel
1/4 tsp red pepper flakes
2 cloves garlic, minced

Soak the skewers in cold water while you work on the chicken.

Cut the chicken into strips about 2" wide and put them in a zip-top plastic bag. Combine the rest of the ingredients in a small bowl, pour over the chicken, seal the bag and squish it to evenly distribute the marinade. Refrigerate 10-15 minutes.

Heat a grill or broiler to medium-high heat.

Remove the chicken from the marinade and thread onto the skewers. Use more skewers if necessary - the chicken will not cook evenly if it's crowded on the skewers. Grill or broil the chicken 5 minutes per side or until juices run clear.

4 Servings

Serve with Peanut Dipping Sauce.

6 tbl PB2 powder (or 3 tbl regular peanut butter)
2 tbl soy sauce
1 tbl lime juice
1/4 tsp red pepper flakes
1 clove garlic, minced
1/2 tbl Splenda brown sugar blend
Stir (or whiz in a mini food-processor) until thoroughly blended.

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