Skewered Chicken Strips with Soy-Peanut Marinade

Prep Time: 15 Minutes - Cost: $ Servings: 16; 2 Skewers per serving - Difficulty Level: 2 Ratings Not Yet Rated | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or Share |

Ingredients

• 4 boneless, skinless chicken breast halves (about
• 4 ounces each), all visible fat removed

  Soy-Peanut Marinade:

• 2 tablespoons fresh lime juice (1 to 2 medium limes)
• 1 tablespoon light soy sauce
• 1 tablespoon reduced-fat peanut butter
• 1 tablespoon rice vinegar
• 2 medium cloves garlic, minced, or
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

1. Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Using a tortilla press or smooth side of a meat mallet, lightly flatten chicken. Cut each piece lengthwise into 8 long strips.
2. In a small nonmetallic bowl, whisk together marinade ingredients. Put marinade and chiken in an airtight plastic bag and turn bag to coat. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.
3. Meanwhile, soak 32 wooden skewers in cold water for at least 10 minutes.
4. Preheat grill on medium-high.
5. Thread 1 strip of chicken on each skewer. Grill for 2 to 3 minutes on each side, or until chicken is cooked through. Serve hot or cover and refrigerate to serve chilled.

Nutritional Information (Per Serving) Calories: 30 Protein: 6 g Sodium: 51 mg Cholesterol: 16 mg Fat: 1 g Carbohydrates: 0 g Exchanges: 1 Low-Fat Meat Source: The New American Heart Association Cookbook