Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Nutrition per serving
Calories726.8 kcal (36%)
Total Fat30.5 g (44%)
Carbs51.8 g (20%)
Sugars31.5 g (35%)
Protein65.3 g (131%)
Sodium3898.5 mg (195%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 ½ tablespoonsThai fish sauce
1 tablespoonfresh ginger
minced, peeled
garlic cloves
minced
1 tablespoonfresh lime juice
0.5 poundsskinless boneless chicken breast halves
cut into thin 2-inch strips
6 tablespoonslight coconut milk
3 tablespoonsreduced-fat chunky peanut butter
2 tablespoonscilantro
chopped
4 teaspoonshoney
1 teaspoongrated lime zest
⅛ teaspooncrushed red pepper
Instructions
Step 1
Combine 1/2 tablespoons of the fish sauce, the ginger, garlic, and 2 teaspoons of the lime juice in a zip-close plastic bag; add the chicken.
Step 2
Squeeze out the air and seal the bag; turn to coat the chicken.
Step 3
Refrigerate, turning the bag occasionally, 1 hour.
Step 4
Meanwhile, soak 40 long wooden skewers in enough cold water to cover for at least 30 minutes (this prevents them from burning); drain and set aside.
Step 5
To prepare the peanut sauce, combine the coconut milk, peanut butter, cilantro, honey, the remaining 1 tablespoon each fish sauce and lime juice, the lime zest, and red pepper in a medium bowl; whisk until smooth.
Step 6
Preheat the broiler or prepare the grill for a hot fire; spray the broiler pan or grill rack with nonstick spray.
Step 7
Thread the chicken strips onto the skewers, then broil or grill the skewers 4 inches from the heat, turning once, until they are cooked through, 3-4 minute per side.
Step 8
Serve at once with the peanut sauce.
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