SWEET CHILI CHICKEN SATAY WITH EDAMAME PEANUT SALAD

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES

¼ cup ¼ cup 3 tbsp 2 tbsp 2

2

3 Thai sweet chili sauce (approx) canola oil white vinegar soy sauce cloves garlic, minced boneless skinless chicken breasts (about 450 g), sliced lengthwise in ½-inch strips green onions, chopped 3½ cups frozen shelled edamame, thawed ½ cup cilantro leaves (optional)

½ cup unsalted roasted peanuts, chopped lime wedges (optional)

Soak 16 wooden skewers in water for 20 minutes; drain.

Meanwhile, in large bowl, combine chili sauce, oil, vinegar, soy sauce and garlic. Set ½ cup aside in separate bowl. Add chicken to large bowl, tossing to coat; let stand for 15 minutes.

Preheat barbecue to medium-high heat (about 375°F); grease grill.

Thread 1 piece of chicken onto each skewer; discard marinade. Place skewers on grill; close lid and cook, flipping once, until lightly charred and chicken is no longer pink inside, about 4 minutes.

Add green onions, edamame, cilantro (if using) and peanuts to bowl with reserved chili sauce mixture; toss to coat.

Divide salad and skewers among 4 plates. Serve with more chili sauce, if desired, and lime wedges (if using).

PER SERVING about 534 cal, 44 g pro, 28 g total fat (3 g sat. fat), 26 g carb (8 g dietary fibre, 11 g sugar), 64 mg chol, 540 mg sodium, 1,008 mg potassium. % RDI: 11% calcium, 33% iron, 19% vit C, 201% folate.