Recipes from the Collection of Mark and Danielle Hughes

Quick-skewered chicken with peanut sauce

Serves 4

Juice of 2 limes
2 tablespoons each: soy sauce, fish sauce (substitute tamarind paste?)
1 teaspoon crushed red pepper
4 boneless, skinless chicken breast halves, each cut lengthwise into 3 strips
2 cloves garlic
1/2 cup cilantro leaves
1 tablespoon dark brown sugar
1/2 cup crunchy peanut butter

Whisk together lime juice, soy sauce, fish sauce and crushed red pepper in a small bowl; set aside. Place chicken strips in a medium bowl; set aside.

Process garlic, cilantro and brown sugar in a food processor until cilantro is finely chopped; pulse in 2 tablespoons of the soy sauce mixture. Add to chicken; toss to mix.

Combine remaining soy sauce mixture and peanut butter in the same food processor bowl; puree, adding water, 1 tablespoon at a time, to reach a thick consistency. Transfer to small serving bowl.

Heat a grill or grill pan to medium high; thread chicken on 12 skewers. Grill, turning once until cooked through and browned, about 2 minutes per side. Serve with sauce for dipping.

Per serving: 359 calories, 36g protein, 19g fat ( 3.5g saturated), 13g carbohydrates, 1,419mg sodium, 73mg cholesterol, 2.9g dietary fiber.

Back to Recipe Index Page