Skewered Chicken Strips with Soy-Peanut Marinade

Skewered Chicken Strips W Soy-Peanut Marinade - 0g Carbs

From: The New American Heart Association Cookbook Prep Time: 15 Minutes Servings: 16; 2 Skewers per serving

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

Soy-Peanut Marinade: 2 Tbsp fresh lime juice (1 to 2 medium limes) 1 Tbsp light soy sauce 1 Tbsp reduced-fat peanut butter 1 Tbsp rice vinegar 2 medium cloves garlic, minced, or 1 tsp bottled minced garlic 1/2 tsp toasted sesame oil 1/2 tsp ground cumin 1/4 tsp pepper

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 chicken 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.

Nutrition: 30 Calories, 6g Protein, 51mg Sodium, 16mg Cholesterol, 1g Fat, 0g Carbs Exchanges: 1 Low-Fat Meat

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