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.

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

Prepare grill.
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.
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.

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

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