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Chicken Satay

Yield 2 dozen appetizers.

Ingredients

  • 7 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground red pepper
  • 2 cloves garlic, crushed
  • 1/4 cup plus 2 tablespoons low-sodium soy sauce
  • 3 tablespoons creamy no-salt-added peanut butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon water
  • 1/4 teaspoon ground red pepper
  • 1 large sweet red pepper, seeded
  • Vegetable cooking spray

Nutrition Information

  • calories 62
  • caloriesfromfat 29 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.4 g
  • carbohydrate 1.9 g
  • fiber 0.0 g
  • cholesterol 21 mg
  • iron 0.0 mg
  • sodium 149 mg
  • calcium 0.0 mg

How to Make It

  1. Place chicken in a heavy-duty, zip-top plastic bag. Combine pineapple juice and next 4 ingredients; pour over chicken. Seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.

  2. Combine soy sauce, peanut butter, vinegar, water, and 1/4 teaspoon ground red pepper in container of an electric blender; cover and process until smooth. Set aside.

  3. Drain chicken; discard marinade. Thread chicken evenly onto skewers. Cut sweet red pepper into 12 (1 1/2-inch) squares. Cut each square diagonally in half, forming 24 triangles. Place 1 triangle on the end of each skewer. Place half of skewers on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken is done. Transfer to a serving platter. Repeat procedure with remaining skewers. Serve satay warm with peanut sauce.

Light and Luscious