In the New Year I am trying to incorporate more spices into my meals to change things up. The strong taste of fresh ginger root mixed with tumeric, garlic and hot sauce are a great way to use fresh ingredients in an easy cooking preparation. This can be served as a main meal, or as an appetizer.
Have extra ginger root left over? Put it in a zip-lock bag and throw it in the freezer--next time you need it just grate the frozen root directly into your dish.
Thai-Style Chicken with Peanut Dipping Sauce
PointsPlus Value: 10 per serving (chicken with 1/6 of sauce)
460 calories/20g fat
Ingredients
2 pounds boneless skinless chicken breast, cut into strips
Marinade
6 cloves garlic
1/4 cup lemon juice, canned or bottled
1 small raw onion, chopped
3 Tbsp ginger root, grated
2 tsp ground turmeric
¼ cup soy sauce
¼ tsp hot sauce
Sauce
Reserved marinade
2/3 cup(s) creamy peanut butter
1/2 cup(s) canned chicken broth
1 1/2 Tbsp sugar
3 Tbsp whole milk
Directions
-Puree all marinade ingredients together in a blender.
-Pour over chicken and let marinade over night.
-Remove chicken from marinade, and skewer strips onto individual bamboo skewers.
-Grill on bbq or indoor grill pan until cooked through.
-Place reserved marinade into a small pot.
-Add remaining sauce ingredients and bring to a boil.
-Let simmer for 5-10 minutes, adding more chicken broth if a thinner sauce is desired.
-Divide chicken into 6 equal portions and serve with a side of 1/6 of peanut sauce in a small dipping bowl.
Healthy meals to nourish your mind.
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