Chicken Satay with Peanut Sauce

Serves 8

• 3 tablespoons creamy peanut butter
• 2 teaspoons sugar
• 2 garlic cloves, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 2 teaspoons rice wine vinegar
• Several drops Sriracha (hot chili sauce)
• 1 tablespoon chopped fresh cilantro
• 2 (5-ounce) skinless boneless chicken breasts, each cut into 8 lengthwise strips

1 Soak 8 (12-inch) wooden skewers in water at least 30 minutes. Line rack of broiler pan with foil and spray with nonstick spray.

2 To make peanut sauce, whisk together peanut butter, sugar, and garlic in small bowl until smooth. Add soy sauce, water, vinegar, and Sriracha, whisking until blended. Transfer to serving bowl and sprinkle with cilantro.

3 Preheat broiler.

4 Thread 2 strips chicken onto each skewer and spray with nonstick spray. Arrange skewers on rack of broiler pan and broil 5 inches from heat until cooked through, about 4 minutes per side. Serve with peanut sauce.

Per serving (1 skewer and about 1 tablespoon sauce): 81 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 20 mg Chol, 200 mg Sod, 3 g Total Carb, 2 g Sugar, 0 g Fib, 9 g Prot, 7 mg Calc. PointsPlus value: 2

Chicken with Blueberry-Ginger Sauce

Serves 4 • Gluten Free

• 8 (2-ounce) chicken tenders
• 1 teaspoon coarsely ground black pepper
• ⅛ teaspoon salt
• 2 teaspoons canola oil
• ¾ cup reduced-sodium chicken broth
• ¾ cup fresh blueberries
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons chopped fresh cilantro

1 Sprinkle chicken with pepper and salt. Heat oil in large skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, 3 minutes per side. Transfer to plate and keep warm.

2 Add broth to skillet and bring to simmer, stirring to scrape up any browned bits from bottom of pan. Add blueberries, ginger, sugar, and vinegar; bring to simmer. Cook, stirring occasionally, until blueberries begin to soften, 3 minutes.

3 Stir together water and cornstarch in small bowl until smooth. Add to skillet and cook, stirring constantly, until sauce bubbles and thickens, about 1 minute. Remove from heat and stir in cilantro. Serve with sauce.

PER SERVING (2 CHICKEN TENDERS AND 3 TABLESPOONS SAUCE): 207 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 70 mg Chol, 245 mg Sod, 10 g Total Carb, 7 g Sugar, 1 g Fib, 27 g Prot, 25 mg Calc. PointsPlus value: 5

Cook’s Note

Serve this elegant chicken dish with steamed green beans and whole wheat couscous (½ cup cooked whole wheat couscous per serving will increase the PointsPlus value by 3).