Grilled Chicken Satay with Peanut Dipping Sauce
from the SNEAKY chef by Missy Chase Lapine

Servings: 4


• 1 tablespoon low-sodium soy sauce
• Juice from 1 lime
• 1 tablespoon honey
• 1 to 2 cloves garlic
• 1 cup orange or pomegranate juice
• 1 pound boneless, skinless chicken tenders or boneless, skinless chicken breasts, cut in strips

• Peanut Dipping Sauce (see below)

To marinate:
Pour the soy sauce, lime juice, honey, garlic, and orange or pomegranate juice into a large plastic zip-top bag. Add the chicken tender, zip tight, and shake. Let the chicken marinate in the refrigerator for at least 1 hour and as long as 24 hours, shaking the bag occasionally.

To make the skewers:
Soak the wooden skewers, one for each chicken tender, in water for about 30 minutes. Preheat an outdoor grill to medium-high and spray with oil.

Remove the chicken from the bag, discard the marinade, and push one skewer through the middle of each chicken strip. cook the chicken skewers on the grill for 3 to 5 minutes per side, or until cooked through. Serve skewers on a platter with a side of Peanut Dipping Sauce.

Peanut Dipping Sauce
Makes 1 cup

• 1 green tea bag
• 1/4 cup peanut butter, ideally crunchy
• 1/4 cup Orange Puree (below)
• 2 to 3 garlic cloves
• 4 teaspoons low-sodium soy sauce
• 2 teaspoons honey
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons fresh ginger, grated or minced, or 1/2 teaspoon ground ginger
• 4 teaspoons oat bran
• Hot Sauce

Steep the tea bag in 1/2 cup boiling water for 2 minutes (no longer or it will taste bitter). Allow the tea to cool, then whisk 1/4 cup of the tea with the peanut butter, Orange Puree, garlic, soy sauce, honey, lime juice, ginger and oat bran. Add hot sauce to taste.

This sauce can be made a day ahead and stored in the refrigerator, though you may need to whisk it again before serving.

Orange Puree
Makes about 2 Cups of Puree

• 1 medium sweet potato or yam, peeled and coarsely chopped
• 3 medium to large carrots, peeled and sliced into thick chunks
• 2 to 3 tablespoons water

In a medium sized pot, cover the sweet potatoes and carrots with cold water and boil for 20 minutes, until carrots are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables in recipes, which will reveal their presence t your man - a gigantic no-no for the Sneaky Chef.

Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but eh less water, the better.

This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

Per Serving (with 1/4 cup peanut sauce): 301 Calories; 10g Fat (28.6% calories from fat); 2g Saturated Fat; 32g Protein; 23g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 509mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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