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Title: Thai Chicken with Peanut Sauce
Categories: Chicken Thai Bbq
Yield: 4 Servings
| JUDI M. PHELPS | ||
| CHICKEN | ||
| 1/4 | c | Mandarin orange segments; use water-packed and drain |
| 1/4 | c | Reduced-sodium soy sauce |
| 1 | tb | Orange juice |
| 1 | ts | Fresh parsley; finely chopped |
| 1 | ts | Sesame oil |
| 1/4 | ts | Ground ginger |
| pn | Black pepper | |
| 7 | oz | Boneless chicken breast; skin and cut into 8 strips |
| PEANUT SAUCE | ||
| 3 | tb | Creamy peanut butter |
| 2 | tb | Dark corn syrup |
| 1 | tb | Dry Sherry |
| 1 | tb | White vinegar |
| 1 | ts | Sesame seeds; lightly toasted |
| 1 | ts | Reduced-sodium soy sauce |
| 1 | sm | Garlic clove; minced |
| 1 | 1-inch piece fresh ginger; minced | |
| pn | Ground red pepper | |
| pn | Black pepper | |
| Fresh cilantro sprigs | ||
| Fresh cilantro; chopped for garnish | ||
To prepare marinade, in blender or mini food processor, add orange segments, soy sauce, orange juice, parsley, oil, ginger, and black pepper, pour into gallon-size sealable plastic bag and add chicken. Seal bag, squeezing out air; turn to coat chicken. Refrigerate 4-6 hours or overnight, turning bag occasionally. Remove chicken with tongs; discard any remaining marinade.
Soak eight 8" bamboo skewers in water 30 minutes (to prevent burning). Spray broiler or grill rack with nonstick cooking spray and place 5" from heat. Preheat broiler (or prepare grill according to manufacturer's instructions).
To prepare sauce, in small microwave-small bowl, combine peanut butter, corn syrup, sherry, vinegar, seame seeds, soy sauce, garlic, ginger and red and black pepper, set aside.
Thread 1 chicken piece on each skewer; broil or grill, turning often, until well browned but still juicy in center, 3-4 minutes.
Just before serving, microwave sauce on Medium 10-15 seconds, until just slightly warm (do not heat further, or sauce will separate). Garnish chicken and sauce with cilantro; serve chicken with sauce on the side.
Serving (2 skewers) provides: 1 fat, 1/4 fruit, 2 protein, 30 optional calories. Per serving 194 cal, 16 g pro, 14 g car, 8 g fat (1 g sat), 757 mg sodium, 29 mg chol, 1 g fib. Source: WW Magazine, 4/95.
Shared by Judi M. Phelps (Juphelps) Delphi, (G.Phelps1) GENie. Internet: juphelps@delphi.com or jphelps@shell.portal.com
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