Skewered Chicken Strips with Soy-Peanut Marinade

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.

Recipe Yield: Servings: 16; 2 Skewers per serving

Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook

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