Healthy Spring Dinner with a Kick!

Image from www.averagebetty.com

 

The following recipes make a great “moving into spring” menu for a light dinner. Both can be made gluten free, if desired.

Chicken Satay with Peanut Sauce

For the Satay:

1 pound chicken breasts cut into 8 strips (can use about 12 chicken tenders instead of cutting)

1 T light brown sugar

2.5 T low-sodium soy sauce (can use gluten-free brand, such as San-J Tamari Organic Soy Sauce)

2 T bottled ground fresh ginger (grated fresh ginger is fine, too)

1 tsp grated lime rind

1/4 tsp crushed red pepper

2 cloves garlic, minced

For the Sauce:

1 T light brown sugar

1.5 T soy sauce (see gluten-free note above)

2 T fresh lime juice

2 T natural-style peanut butter

1/4 crushed red pepper

1 garlic clove, minced

Prepare the satay by combining the chicken and sate ingredients. It’s best when made ahead and marinated for several hours.

Mix together the sauce ingredients and refrigerate. Bring to room temperature before serving.

Thread the chicken on skewers length-wise, two per skewer. Place on grill or under broiler until chicken is done.

Serve with Spicy Cucumber Salad and Rice Noodles

Serves 4.

Spicy Cucumber Salad

½ cup rice vinegar

1 T sugar

1 T minced, seeded jalapeno pepper

1 tsp grated lime rind

3 cups thinly sliced cucumber (about 3 cucumbers)

½ cup thinly sliced red onion

Combine all ingredients in a bowl. Toss to coat vegetables. Better when made ahead and refrigerated several hours before serving.

Serves 4.

Both recipes adapted from Cooking Light.