Tasty morsels of chicken with an Asian flavor.
2 1/4 pounds
chicken breast or thigh meat, cut into thin strips
25 - 30 each bamboo skewers, 6 inch, soaked in water
1 cup rice wine vinegar
3/4 cup reduced sodium soy sauce
10 each garlic cloves, minced
1/2 cup sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoons salt
For dipping sauce:
2/3 cup rice wine vinegar
5 each garlic cloves, minced
1 1/2 teaspoons hot pepper sauce
Make chicken sticks by "worming" chicken strips onto bamboo
skewers. Place chicken sticks in a baking dish. Prepare marinade by combining
rice wine vinegar, soy sauce, garlic, sugar, crushed peppercorns and salt
in bowl. Mix well. Pour marinade over chicken sticks. Place under refrigeration
and marinate for 3 - 4 hours. Prepare dipping sauce by combining rice
wine vinegar, garlic and hot pepper sauce. Mix well and reserve.
Drain chicken sticks
well, discard marinade. Grill or barbecue until cooked through. Place
cooked chicken sticks on a serving platter and serve with dipping sauce.
(using boneless skinless chicken breasts): 36 Calories; trace Fat (3.2%
calories from fat); trace Saturated Fat; 3g Protein; 6g Carbohydrate;
trace Dietary Fiber; 5mg Cholesterol; 345mg Sodium. Exchanges: 0 Grain
(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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