2 cloves garlic
1/4cup reduced-sodium
soy sauce
2 tablespoons peanut
oil, divided
1 teaspoon brown
1/4teaspoon ginger
3 boneless, skinless
chicken breast
halves, cut in 1/2-
inch strips (see
1/4cup loosely packed
cilantro leaves
1 small onion,
1/3cup peanut butter
1/3cup water
1 tablespoon lemon
1/8-1/4teaspoon crushed
red pepper flakes
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10 seconds.
Add soy sauce, 1 tablespoon oil, brown sugar, and
ginger. Pulse 2 to 3 times, about 1 to 2 seconds
each time, until blended.
In medium bowl, combine chicken strips and soy
sauce mixture. Toss to coat. Marinate 1/2hour at room
temperature or at least 2 hours in refrigerator.
Remove chicken from marinade, retaining marinade.
Thread chicken strips on 4 oiled metal or soaked
wooden 10-inch skewers. Place on foil-lined baking
sheet. Broil 4 to 6 inches from heat for 5 to
8 minutes, until thoroughly cooked, turning once.
Brush with any remaining marinade once during
cooking, if desired.
With processor running, add cilantro through feed
tube. Process until chopped, about 5 to 10 seconds.
Set aside. Add onion to mini bowl. Pulse 2 to
3 times, about 3 to 4 seconds each time,
until chopped.
Heat remaining 1 tablespoon oil in small saucepan
over medium heat, until oil sizzles. Add onion. Cook
and stir for 3 minutes, until tender. Reduce heat to
low. Add peanut butter, water, lemon juice, red
pepper flakes, and cilantro. Cook and stir until
mixed. Serve with skewered chicken.
Yield: 4 main dish or 8 appetizer servings.
Per main dish serving: About 316 cal, 26 g pro,
9 g car, 20 g fat, 50 mg chol, 750 mg sod.