Thai Chicken with Peanut Sauce
5 largeboneless, skinless chicken breasts
4 Tbspsoy sauce
2 Tbspcanola oil
1/2 crobert rothschild farms roasted pineapple & habanera sauce (or a similar brand) (i found at costco)
1/4 ccreamy peanut butter
1/4 cskim milk (or non-skim if desired)
2 smallpackets of sweet n low
How to Make Thai Chicken with Peanut Sauce
- Soak approximately 10 or 11 thin wooden skewers in water for about 15 minutes. Using waxed paper to cover, pound and flatten cleaned chicken breasts slightly with flat side of a meat mallet. Cut each breast across the grain into 3 to 4 half inch wide strips.
- Take a wooden skewer and, weaving in and out, thread meat onto skewer. In a shallow long baking dish, mix soy sauce and canola oil. Salt and pepper each skewered chicken strip and place in soy sauce mixture, coating on all sides. Let sit for about 15 minutes. Meanwhile, mix Habanero sauce, peanut butter, milk and Sweet N Low.
- Preheat a George Foreman or your outdoor grill. Cook skewered chicken for about 5 minutes each side over low heat, if possible, until lightly browned. They may get a little dry, so try to avoid this by keeping an eye on how they are cooking. Heat peanut sauce in the microwave on medium power for about 2 minutes. Stir well and drizzle over chicken strips (or dip chicken in sauce). For a light lunch, serve with your favorite rice pilaf, vegetable, or salad.
- If you are unable to find the Rothschild Farms Roasted Pineapple Habanera Sauce at Costco, you can experiment with these proportions using "sweet" chili sauce or mango chutney. You may have to add some cayenne pepper to get the same effect and also, maybe more sweetner and a little vinegar.