Ingredients
Chicken Skewers
12 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
1/8 tsp. curry powder
1/8 tsp. salt
2 dashes black pepper
Sauce
1/3 cup plain light soymilk
2 tbsp. reduced-fat peanut butter, room temperature
1 1/2 tbsp. lite/low-sodium soy sauce
1 tsp. granulated sugar
1/4 tsp. crushed garlic
1/4 tsp. dried minced onion
1/8 tsp. cayenne pepper
1/4 cup plain fat-free yogurt
Preparation
Preheat oven to 375 degrees. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)
Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 - 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)
Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until hot and well mixed, about 5 minutes.
Remove sauce from heat and let cool slightly. Add yogurt and stir until smooth and blended. Serve sauce with chicken skewers, spoon it on, and EAT!
MAKES 6 SERVINGS
Serving Size: 2 skewers with sauce Calories: 109 Fat: 2.75g Sodium: 269mg Carbs: 4.5g Fiber: 0.25g Sugars: 2g Protein: 15.5g
POINTS® value 2*
