Skewered Chicken Strips with Soy-Peanut Marinade

From Recidemia English
Jump to: navigation, search



  • Source: The New American Heart Association Cookbook
  • Prep Time: 15 Minutes
  • Servings: 16 (2 skewers per serving)


  • 4 boneless, skinless chicken breast halves (about 4 oz each), all visible fat removed

Soy-peanut marinade


  1. Rinse chicken and pat dry with paper towels.
  2. Put chicken smooth side up between two sheets of plastic wrap.
  3. Using a tortilla press or smooth side of a meat mallet, lightly flatten chicken.
  4. Cut each piece lengthwise into 8 long strips.
  5. In a small nonmetallic bowl, whisk together marinade ingredients.
  6. Put marinade and chicken in an airtight plastic bag and turn bag to coat.
  7. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.
  8. Meanwhile, soak 32 wooden skewers in cold water for at least 10 minutes.
  9. Preheat grill on medium-high.
  10. Thread 1 strip of chicken on each skewer.
  11. Grill for 2 to 3 minutes on each side, or until chicken is cooked through.
  12. Serve hot or cover and refrigerate to serve chilled.

Nutritional information

Per serving (2 skewers):

  • 30 Calories | 6g Protein | 51mg Sodium | 16mg Cholesterol | 1g Fat | 0g Carbs
  • Exchanges: 1 Low-Fat Meat