This recipe offers two dipping sauces. Red Curry Peanut Sauce has a more authentic Thai flavor. Peanut Dipping Sauce is a bit milder.
Yield:
Recipe from
More from Oxmoor House
Recipe Time
Prep:
8 Minutes
Cook:
8 Minutes
Other:
2 Hours
Nutritional Information
Calories
75
Fat
0 g
Satfat
0 g
Protein
13 g
Carbohydrate
2 g
Cholesterol
33 mg
Iron
0 mg
Sodium
345 mg
Caloriesfromfat
10 %
Fiber
0.3 g
Calcium
13 mg
Ingredients
1 tablespoon
sugar
2 tablespoons
low-sodium soy sauce
1 tablespoon
fresh lemon juice
1 tablespoon
fish sauce
1 teaspoon
ground coriander
1 teaspoon
ground cumin
2
garlic cloves, minced
1 pound
chicken tenders
Cooking spray
Preparation
Combine sugar and next 6 ingredients in a large heavy-duty zip-top plastic bag. Cut chicken tenders in half lengthwise; add to plastic bag. Seal and marinate in refrigerator 2 hours.
Prepare grill.
Remove chicken from bag; discard marinade. Thread chicken onto 10 (6-inch) skewers. Place kabobs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with Red Curry Peanut Sauce or Peanut Dipping Sauce.
Note: If using wooden skewers, soak them in water 30 minutes before grilling.
Note:
Oxmoor House Healthy Eating Collection
January 2005
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