Name: Biggest Loser Chicken Satay
Cook time: 6 min
Ingredients: 2 tablespoon all-natural lower-sodium soy sauce; 2 tablespoon all-natural rice wine; 2 tablespoon freshly squeezed lime juice; 2 tablespoon coconut sugar; 2 tablespoon fresh garlic, minced; 2 tablespoon fresh ginger, peeled and minced; 2 tablespoon shallots, minced; 1 tablespoon toasted (or roasted) sesame oil; 1 teaspoon all-natural salt-free curry powder; 1 pound trimmed boneless, skinless chicken breasts, pounded to 1/3" thickness and cut into 16 relatively equal strips across the breasts; 4 tablespoon Asian peanut sauce

Biggest Loser Chicken Satay

By: The Biggest Loser Flavors of the World Cookbook by Devin Alexander

Healthy appetizer recipes that are easy and taste amazing sometimes are hard to come by. But thanks to this Biggest Loser Chicken Satay recipe, you won't have to worry about that. It's fairly simple to make and tastes like something at a restaurant.

Cooking Time6 min

Ingredients

2 tablespoons all-natural lower-sodium soy sauce
2 tablespoons all-natural rice wine
2 tablespoons freshly squeezed lime juice
2 tablespoons coconut sugar
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoons shallots, minced
1 tablespoon toasted (or roasted) sesame oil
1 teaspoon all-natural salt-free curry powder
1 pound trimmed boneless, skinless chicken breasts, pounded to 1/3" thickness and cut into 16 relatively equal strips across the breasts
4 tablespoons Asian peanut sauce

Instructions

Add the soy sauce, rice wine, lime juice, sugar, garlic, ginger, shallots, oil, and curry powder to a large resealable plastic bag.
Seal the bag and shake it until the ingredients are well combined. Open the bag, add the chicken strips, and reseal the bad, removing any excess air.
Make sure the chicken is well coated. Let it marinate in the refrigerate for at least 6 hours or overnight.
Soak 16 (6-inch to10-inch) wooden skewers in water for at least 30 minutes (or have metal skewers ready). Preheat a grill to high heat.
Remove one chicken strip from the bag and thread it onto a skewer by weaving it so that it is secured in at least two spots down the center of the piece of chicken.
Repeat until all the chicken strips are secured on skewers. Place skewers side by side on the grill so they do not touch.
Grill them for 2 to 3 minutes per side, or until the chicken is no longer pink inside. Serve immediately with 1 tablespoon of peanut sauce.