Thai Honey Peanut Dip For Chicken Or Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Condiments, Seasoning | 12 | Servings |
INGREDIENTS
| 1/2 | c | Honey |
| 1/4 | c | Peanut butter |
| 2 | T | Soy sauce |
| 1 | T | Chopped fresh cilantro |
| 1/8 | t | Crushed red pepper |
INSTRUCTIONS
Combine honey, peanut butter, soy sauce, cilantro and pepper. Mix until blended. Makes about 3/4 cup. [76 cals, 3g fat] SERVING IDEAS As sauce with grilled, broiled or sauteed chicken. Cube grilled chicken; coat with some of this sauce. Toss with salad greens and/or cooked noodles. Garnish with steamed pea pods, sliced scallions and sliced carrot. *TWO CORIANDERS: Mix the sauce but add ground coriander seed; about 1/4 teaspoon. Set aside and let stand. Microwave a piece of tahitian or banana squash until almost soft. Brush the pulp side of the squash with the dip; bake in a 425F oven for about 10 minutes or until aromatic but no burned. Tested -(kitpath@earthlink.net)- 8/98 Recipe by: Riverside Farmers' Market July 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 29, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 114.3mg
Potassium: 49.1mg
Carbohydrates: 12.9g
Fiber: <1g
Sugar: 12.1g
Protein: 1.5g