Grilled chicken with peanut sauce and baked bananas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts; boned and skinned | |
| 2 | teaspoons | Corn oil |
| ½ | cup | Water |
| ¼ | cup | Peanut butter |
| 1 | tablespoon | Tamari |
| 2 | teaspoons | Light unsulphured molasses |
| ½ | teaspoon | Minced hot pepper |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Chopped peanuts; (garnish) |
| 4 | mediums | Ripe bananas |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Lemon juice |
Directions
BAKED BANANAS
Cut the chicken into bite-size pieces. Dry them thoroughly, then coat lightly with the oil. Place the chicken pieces on 8 skewers and place under a broiler just until cooked through, turning several times.
While chicken is cooking, make the sauce. Bring the water to a boil. Add the peanut butter, tamari, molasses, pepper, garlic and lemon juice and stir until combined. Cook for 5 minutes, then remove from heat. Remove cooked chicken from the skewers and stir them into the sauce. Serve the chicken and peanut sauce over a bed of brown rice, accompanied by Baked Bananas. Garnish with peanuts. Makes 4 servings.
Halve bananas lengthwise. Put in shallow baking dish. Dot with butter; sprinkle with lemon juice. Bake 6 to 10 minutes in 400 degrees oven or until soft. Gently remove. Serve hot.
Per serving: 1623 Calories (kcal); 112g Total Fat; (61% calories from fat); 140g Protein; 17g Carbohydrate; 402mg Cholesterol; 790mg Sodium Food Exchanges: 1 Grain(Starch); 19½ Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.