Chicken Sate with Ponzu Sauce

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.

Yield: 4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 12%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 39.6g
  • Carbohydrate: 13.3g
  • Fiber: 0.1g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 216mg
  • Calcium: 30mg

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

Preparation

  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 $15. -Karen MacNeil
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