Boka Dushi+

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

 

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