Serving Size | ½ of recipe |
Calories | 389 |
Total Fat | 26 g |
Saturated Fat | 10.5 g |
Sodium | 718 mg |
Total Carbohydrate | 8 g |
Dietary Fiber | 1 g |
Protein | 33 g |
Servings | 2 |
Marinating time | 30 minutes |
Ingredients | Measures |
---|---|
Reduced-sodium soy sauce | 1 tablespoon |
Rice wine vinegar | 1 tablespoon |
Canola oil | 2 teaspoons |
Ground ginger | ½ + ¼ teaspoon |
Boneless, skinless chicken thighs, cut into ½-inch strips | ¾ pound |
Coconut milk | 1/3 cup |
Smooth peanut butter | 2 tablespoons |
Garlic clove, minced | 1 |
Serrano chile pepper, minced (optional) | ½ |
Salt | ¼ teaspoon |
Juice of ½ lime | |
6 metal skewers, or wooden ones soaked in water for at least 20 minutes |
Exchanges
4 lean meats; 3.5 fats
Side Suggestions: Brown Rice
Side Suggestions: Steamed Green Beans