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Ingredientes
- 1/2 c. Water
- 1/3 c. Rice vinegar
- 1/3 c. Creamy-style peanut butter
- 2 Tbsp. Reduced-sodium soy sauce
- 1 Tbsp. Sugar
- 4 x Cloves garlic, peeled
- 2 tsp Arrowroot
- 1/4 tsp Crushed red pepper flakes, (up to 1/2)
- 2 ounce Chicken tenders
- Â Â c Warm cooked brown rice
- Â Â Sprigs of fresh cilantro, for garnish (optional)
Direcciones
- 1. Sauce: In blender combine all ingredients for sauce. Blend till smooth.
- Transfer to small saucepan. Heat over medium heat, stirring constantly till heated through and thickened. Don't boil. Cold. Pour half of sauce into sealable plastic bag, setting remainder aside. Add in chicken to bag.
- Seal and marinate in refrigerator for 1 to 2 hrs. Meanwhile, soak four 6-inch bamboo skewers in water, to prevent burning during cooking.
- 2. Preheat broiler. Thread chicken tenders on skewers.
- 3. Broil skewers close to heat, 1 to 2 min each side or possibly till cooked through. In small saucepan heat reserved sauce. Divide warm rice among 4 serving plates. Top with chicken. Drizzle with heated sauce, and serve extra sauce in a bowl. Garnish plates with sprigs of fresh cilantro, if you like.
- NOTES : We like this better with out Drizzling the sauce over the chicken and rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 467 | |
| Calories from Fat 96 | 21% |
| Total Fat 10.77g | 13% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 2081mg | 87% |
| Potassium 400mg | 11% |
| Total Carbs 73.15g | 20% |
| Dietary Fiber 4.7g | 16% |
| Sugars 14.48g | 10% |
| Protein 16.26g | 26% |
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