Chicken Sate With Low Fat Yogurt Recipe
Ingredients
| 1/4 cup plain low-fat yogurt | ||
| Minced garlic | 1 Teaspoon, pared | |
| Curry powder | 1/4 Teaspoon | |
| 5 ounces skinned and boned chicken breast, cut into twelve | ||
| 3/4-inch cubes | ||
| Peanut butter | 1 Tablespoon | |
| 1 teaspoon each cornstarch, lemon juice, and reduced-sodium soy sauce | ||
Directions
1. In small mixing bowl combine yogurt, garlic, gingerroot, and curry powder; add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight.
2. Onto each of six 6-inch wooden skewers arrange 2 chicken cubes, reserving marinade. Arrange skewers like spokes of a wheel on microwavable plate; cover and microwave on High (100%) for 2 minutes, rotating plate 1/2 turn halfway through cooking. Let stand 1 minute until chicken is cooked through.
3. In small microwavable mixing bowl combine reserved marinade, the remaining ingredients, and 1 teaspoon water, stirring to dissolve cornstarch. Microwave on Medium-High (70%) for 1 minute, stirring once halfway through cooking.
4. To serve, arrange skewers on serving platter with bowl of sauce for dipping.
2. Onto each of six 6-inch wooden skewers arrange 2 chicken cubes, reserving marinade. Arrange skewers like spokes of a wheel on microwavable plate; cover and microwave on High (100%) for 2 minutes, rotating plate 1/2 turn halfway through cooking. Let stand 1 minute until chicken is cooked through.
3. In small microwavable mixing bowl combine reserved marinade, the remaining ingredients, and 1 teaspoon water, stirring to dissolve cornstarch. Microwave on Medium-High (70%) for 1 minute, stirring once halfway through cooking.
4. To serve, arrange skewers on serving platter with bowl of sauce for dipping.
Chef
