| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/3 |
c |
Rice vinegar |
| 1/3 |
c |
Creamy-style peanut butter |
| 2 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Sugar |
| 4 |
|
Cloves garlic; peeled |
| 2 |
ts |
Arrowroot |
| 1/4 |
ts |
Crushed red pepper flakes; (up to 1/2) |
| 2 |
oz |
Chicken tenders |
|
c |
Hot cooked brown rice |
|
|
Sprigs of fresh cilantro; for garnish (optional) |
INSTRUCTIONS
PEANUT SAUCE
1. Sauce: In blender combine all ingredients for sauce. Blend until smooth.
Transfer to small saucepan. Heat over medium heat, stirring constantly
until heated through and thickened. Do not boil. Cool. Pour half of sauce
into sealable plastic bag, setting remainder aside. Add chicken to bag.
Seal and marinate in refrigerator for 1 to 2 hours. Meanwhile, soak four
6-inch bamboo skewers in water, to prevent burning during cooking.
2. Preheat broiler. Thread chicken tenders on skewers.
3. Broil skewers close to heat, 1 to 2 minutes each side or until cooked
through. In small saucepan heat reserved sauce. Divide hot rice among 4
serving plates. Top with chicken. Drizzle with heated sauce, and serve
extra sauce in a bowl. Garnish plates with sprigs of fresh cilantro, if
desired.
NUTRIENT VALUE PER WERVING
384 calories
25 g protein
9 g fot (21% fat)
50 g carbohydrate
204 mg sodium
47 mg cholesterol
NOTES : We like this better with out Drizzling the sauce over the chicken
and rice.
Recipe by: Richard Simmons Farewell to fat Cookbook
Posted to TNT Recipes Digest by Cody Jones <jonesc@vvm.com> on Apr 17, 1998
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