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Ingredientes
- 1/2 c. Creamy peanut butter
- 1/4 c. Water
- 1/4 c. Soy sauce
- 1 tsp Sesame oil
- 1 tsp Hoisin sauce
- 2 lrg Garlic cloves, chopped fine
- 2 Tbsp. Ginger root, chopped very fine
- 3 Tbsp. Lime juice
- 2 Tbsp. Brown sugar
- 1 tsp Crushed red pepper
- 1 lb Boned and skinned chicken breasts, sliced 1-inch thick
- 2 c. Endive, shredded
- 2 stalk scallions, sliced thin
- 16 x Bamboo skewers, soaked in water
Direcciones
- Prepare the grill for the direct cooking method. In a saucepan combine the first 10 ingredients and stir over a medium high heat for 6-7 min till smooth. Reserve half of the mix. Thread chicken strips onto bamboo skewers and place on the grid. Grill over medium-warm coals for 3 min, turn and brush with sauce mix. Continue turning and brushing for an additional 6-7 min or possibly till juices run clear.
- Place endive on a platter, remove chicken from the grill and place on top of the endive. Sprinkle with scallions. Serve the reserved peanut mix on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 153 | 47% |
| Total Fat 18.15g | 23% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 1130mg | 47% |
| Potassium 538mg | 15% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.89g | 7% |
| Protein 25.65g | 41% |
