Chicken Satay
Serve with Asian slaw!

Serves 4

• 1 teaspoon finely chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon dark molasses
• 2 teaspoons fresh lime juice
• 2 pounds boneless skinless chicken breasts cut into strips
• 2 tablespoons vegetable oil

Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. Mix in the soy sauce, molasses and lime juice. Add the chicken strips and toss until they are evenly coated.

Marinate in the refrigerator for 2 hours, stirring occasionally.

Remove the chicken from the marinade and thread it on small skewers preferably Oriental wooden skewers about 6 inches (15 cm) long). Brush the oil evenly over the chicken.

Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.

Serve at once, with the meat still on the skewers Asian cole slaw.

Per Serving: 333 Calories; 10g Fat (27.1% calories from fat); 1g Saturated Fat; 53g Protein; 5g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 983mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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