4 large boneless, skinless chicken breast halves, cut in 1-inch cubes
2 tablespoons reduced sodium soy sauce
1 teaspoon honey
1 teaspoon lemon juice
2 teaspoons grated gingerroot
1 clove garlic, minced
Peanut Dipping Sauce:
1/2 cup low fat chicken broth
3 tablespoons light peanut butter
3 tablespoons grape jelly
1 tablespoon reduced sodium soy sauce
1 teaspoon grated lemon zest
1 teaspoon sesame oil
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
8 wooden or metal skewers
Place chicken pieces in a large, heavy-duty, resealable plastic bag.
In a small bowl, combine soy sauce, honey, lemon juice, gingerroot, and garlic.
Pour marinade over chicken pieces in bag. Seal and refrigerate for at least 2
hours, or overnight if possible.
If using wooden skewers, soak them in water for at least 20 minutes before using
to prevent burning.
Prepare grill. Thread chicken cubes on skewers. Discard marinade. Grill for
about 10 minutes, turning often to cook all sides. (If you prefer, cook chicken
under broiler, 4 inches from heat, for about 8 minutes total.)
While chicken is cooking, prepare dipping sauce. Combine all ingredients in a
blender and whirl for 30 seconds. Transfer to a small saucepan. Heat over medium
heat until mixture is bubbly and has thickened. Transfer to a serving dish.
Serve hot chicken skewers with dipping sauce.
Per skewer (with sauce): 146 calories, 3.6 g. fat, 18.1 g. protein, 10 g.
carbohydrate, 0.1 g. fiber, 41.1 mg. cholesterol, 331.6 mg. sodium
WW Pts: 3