Don't miss another issue…      Subscribe

Chicken Sate

 

35

Yield

6

servings

Prep

140

min

Cook

10

min

Ready

150

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

4 large chicken breast halves, boneless, skinless
*
¼ cup soy sauce, tamari
1 tablespoon vegetable oil
1 tablespoon molasses
¼ teaspoon red pepper flakes
crushed
*
1 large garlic cloves
crushed
*
1 x lemon juice
*
½ cup peanut butter
creamy

Directions

About 2½ hours before serving: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a ½-inch thickness.

Cut the chicken breasts, lengthwise, into 1-inch wide strips.

In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 tablespoons lemon juice.

Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally.

Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling.

About 25 minutes before serving: Preheat the broiler if the manufacturer directs.

Thread the chicken strips onto the bamboo skewers.

Place the bamboo skewers on the rack in a broiling pan.

Brush generously with the marinade.

Place the pan in the broiler at the closest position to the source of heat.

Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently.

While the chicken is broiling, in a small bowl, blend the peanut butter, 2 tablespoons lemon juice, and ½ cup hot water using a fork and mixing until smooth.

Serve the chicken with this peanut sauce.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 15973% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 699mg 29%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed