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Thai Chicken Ribbons Recipe
|Steak sauce||1⁄2 Cup (8 tbs)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Lime juice||2 Tablespoon|
|Firmly packed light brown sugar||2 Tablespoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Boneless chicken breasts||1 1⁄4 Pound, cut lengthwise into 1/2-inch-wide strips|
|Green onion||2 Bunch (200 gm) (For Garnishing)|
Calories 142 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol 27.4 mg
Sodium 271.6 mg11.3%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.4 g5.5%
Sugars 6.2 g
Protein 14 g27.6%
Vitamin A 13.7% Vitamin C 15.6%
Calcium 2% Iron 4.1%
*Based on a 2000 Calorie diet
In small saucepan, combine steak sauce, peanut butter, water, soy sauce, garlic, lime juice, brown sugar, ginger and red pepper.
Over medium heat, cook and stir for 2 to 3 minutes or until smooth.
Thread chicken strips onto skewers.
Reserve 1 cup sauce and keep warm for dipping.
Grill chicken over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; garnish with onion brushes.
Serve hot with reserved sauce for dipping.