5 points
1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated peeled fresh ginger
1 teaspoon sambal ulek or Thai chile paste
1/2 teaspoon ground turmeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
Cooking spray
Dutch West Indian Peanut Sauce
Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
Prepare grill.
Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.
Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with Dutch West Indian Peanut Sauce.
Yield: 6 servings (serving size: 3 kebabs and 2 tablespoons dutch west indian peanut sauce)
- Calories: 212
- Fat: 6.1g
- Fiber: 0.9g
Dutch West Indian Peanut Sauce
Ingredients
1/3 cup fat-free chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile
1 teaspoon honey
1 garlic clove, crushed
Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.
Yield: 3/4 cup (serving size: 2 tablespoons)Nutritional Information
- Calories: 60
- Fat: 4.2g
- Fiber: 0.8g