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Chicken Sate with Ponzu Sauce

Yield 4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)
To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

  4. 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 $ -Karen MacNeil