I just finished putting together a diet for a client last week. Here’s a recipe that went over very well. Enjoy!

Thai Peanut Butter Kabobs

3/4 lb chicken breast (raw weight)
1/3 Cup soy sauce
2 tbsp lime juice
2 cloves garlic
1 tsp grated ginger
3/4 tsp red pepper flakes
2 tbsp water
1 Cup unsweetened coconut milk
1 tbsp natural (yes…just peanuts) peanut butter
4 green onions

Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.

Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.

Soak 8 (10 to 12 inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.

Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm.

Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade.

Place skewers on grill. Grill skewers on uncovered grill over medium heat for 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping.

Makes 4 servings.

Calories
248.3

Protein
24.4g

Carbs
5.2g

Fat
15.0g