Prep time: 10 minutes Cook time: marinating time: 10 minutes or overnight; cooking time: 10 minutes Serves: 8 servings Chicken
2 pounds boneless, skinless chicken breasts
4 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
2 teaspoons chopped fresh ginger, or 1 teaspoon dried
Peanut Butter Sauce
4 tablespoons chunky or smooth peanut butter
2 tablespoons low-sodium soy sauce
About 1/2 cup water
1 teaspoon chopped fresh ginger, or 1/2 teaspoon dried
1 teaspoon sugar
Dash of hot-pepper sauce, or Chinese chile paste, optional
Measure and mix the ingredients for the marinade and the peanut butter sauce.
1. Place the chicken in a shallow broiler pan or roasting pan. In a small bowl mix the soy sauce, sesame oil, and ginger, pour over the chicken. Let marinate for 10 minutes, or covered in the refrigerator overnight.
2. Preheat broiler. Meanwhile, make the peanut butter sauce. In a small bowl, stir the peanut butter to soften. Add the soy sauce, 4 tablespoons of the water, the ginger, sugar, and hot-pepper sauce, if desired, and stir until smooth. Add additional water if the sauce is too thick (it should be thick enough to coat the spoon). If it appears too thin, place in refrigerator for 1/2 hour to an hour to thicken. (Bring the sauce to room temperature and stir before serving.)
3. Broil the chicken for 4 minutes; turn and continue broiling for another 5 to 6 minutes, or until golden brown and cooked through. Remove chicken from the broiler and let cool a bit.
4. Cut the chicken into thin strips (about 1-inch wide) and serve with the dipping sauce. per serving Chicken ( 1/8 recipe): 130 calories, 26 g protein, 2 g fat (0.4 g saturated), 0 g carbohydrate, 0 g fiber, 224 mg sodium, 66 mg cholesterol, 0.9 mg iron, 13 mg calcium.