Chicken Sate with Ponzu Sauce

Chicken Sate with Ponzu Sauce Recipe
To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.


4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 12 %
Fat 3.5 g
Satfat 0.7 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 39.6 g
Carbohydrate 13.3 g
Fiber 0.1 g
Cholesterol 99 mg
Iron 1.6 mg
Sodium 216 mg
Calcium 30 mg


4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup packed light brown sugar
1/4 cup sake (rice wine)
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 garlic clove, minced
Cooking spray


Prepare grill.

Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.

Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Wine note: This dish calls for a wine that's bold yet refreshing. Dry rosé does this admirably. My pick: a chilled bottle of Chateau Potelle's Riviera Rosé from Paso Robles, California. The 2002 is about $15. -Karen MacNeil

Alison Lewis,

Cooking Light

July 2005
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