4 lg Skinless, Boneless Chicken
-Breast Halves (About
1 1/2 Pounds)
1/4 c Soy Sauce
1 tb Salad Oil
1 tb Molasses
1/4 ts Crushed Red Pepper Flakes
1 lg Clove Garlic, Crushed
1/2 c Creamy Peanut Butter
ABOUT 2 1/2 HOURS BEFORE SERVING:
With a meat mallet or dull edge of a French knife,
pound each of the chicken breast halves to a 1/2-inch
thickness. Cut the chicken breasts, lengthwise, into
1-inch wide strips.
In a large bowl, mix the chicken strips, soy sauce,
salad oil, molasses, crushed red pepper flakes, garlic
and 2 Tbls lemon juice. Cover and refrigerate the
chicken in the marinade for at least 2 hours, stirring
occasionally. Meanwhile, soak sixteen 6-inch long
bamboo skewers in water to prevent charring when
ABOUT 25 MINUTES BEFORE SERVING:
Preheat the broiler if the manufacturer directs.
Thread the chicken strips onto the bamboo skewers.
Place the bamboo skewers on the rack in a broiling
pan. Brush generously with the marinade. Place the
pan in the broiler at the closest position to the
source of heat. Broil 4 to 5 minutes until the
chicken just loses its pink color and is tender,
turning the skewers once and brushing the chicken with
the remaining marinade frequently.
While the chicken is broiling, in a small bowl, blend
the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot
water using a fork and mixing until smooth. Serve the
chicken with this peanut sauce.
EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71
Milligrams Cholesterol, 510 Milligrams Sodium
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini