Thai-inspired dish has slight spicy edge
Here’s a taste of Thai cuisine. Peanut-flavored sauce with a slight spicy edge coats chicken for this quick meal. Skewers are filled with the chicken and vegetables. All that’s needed to complete this easy meal is to boil some noodles for a minute.
Leave about 1/4 inch between ingredients on the skewers. This helps the heat reach all sides of the food.
HELPFUL HINTS:
• Dried angel hair pasta can be used instead of fresh.
• Satay sauce can be instead of peanut sauce.
• If using wooden skewers, soak them in water for 10 minutes.
THAI CHICKEN KABOBS
3/4 pound breasts
boneless
skinless used
chicken 1 cup green bell pepper, cut into 1 to 2-inch cubes
12 cherry tomatoes
4 metal or wooden skewers
1/2 cup bottle peanut sauce sauce)
Line a baking tray with foil. Cut chicken into 1 1/2- to 2-inch pieces. Wash, seed and cut bell pepper into same size pieces. Thread chicken, green pepper and cherry tomatoes onto skewers, alternating as you go ending with a cherr y tomato. Place skewers on baking tray and spoon about 1/4 cup of the sauce on top. Reserve remaining sauce for dipping.
Place skewers about 5 inches from heat and broil 5 minutes. Remove from oven, turn skewers over and broil another 2 minutes. Ser ve 2 skewers per person on a bed of noodles along with dipping sauce. Ser ves 2. (or satay
Per serving: 345 calories (23% from fat), 8.9 g fat (1 g saturated, 1.2 g monounsaturated), 126 mg cholesterol, 44.3 g protein, 21.1 g carbohydrates, 3 g fiber, 569 mg sodium.
NOODLES
1/4 pound fresh angel hair pasta 2 teaspoons sesame oil
2 tablespoons noodle water
Salt and freshly ground black pepper
Bring a medium-size saucepan with 2 to 3 quar ts of water to a boil over high heat and add noodles. When water returns to a boil, cook noodles 1 minute, if using fresh, or according to package instructions if using dried. Mix 2 tablespoons of noodle water with sesame oil in a serving bowl. Drain noodles and toss in bowl.
Make sure all of the noodles are coated with the oil. Season with salt and pepper to taste. Serve with the kabobs. Ser ves 2.
Recipes by Linda Gassenheimer.
Per serving: 251 calories (19% from fat), 5.4 g fat (0.8 g saturated, 1.9 g monounsaturated), no cholesterol, 7.4 g protein, 42.6 g carbohydrates, 1.8 g fiber, 3 mg sodium.