- 2 lb. boneless chicken breast, cut into thin strips
- 4 Tablespoons soy sauce
- 2 Tablespoons natural peanut butter
- 2 Tablespoons olive oil
- 2 Tablespoons Splenda
- 1 teaspoon ground ginger
(or 1 Tablespoon grated fresh gingerroot)
Mix everything together and allow it all to marinate while coming to room
temperature, for twenty minutes. Line a shallow pan with
aluminum foil and broil, close to heat source, turning once, until meat
is crispy and done throughout.
Serve hot or cold, with toothpicks. I like to use this identical method
for cooking additional meat strips in
"plain old" Italian dressing, as well a mixture of equal amounts of hot
wing sauce and butter. The three different colors and flavors look, taste,
and serve great together, and the no-clean-up part doesn�t hurt
my feelings at all!
Also delicious made with turkey or other poultry or
even lamb and beef.
Nutritional info for the recipe as detailed above:
A 4-ounce serving contains 161 calories; 5.7 grams fat (1 gram saturated),
1 gram carbohydrate, 25 grams protein.
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Peel horseradish and grind it into a bowl of white vinegar. Pack mixture
into jars tightly, including enough vinegar to cover horseradish
completely, and leaving a half inch of headroom. If it is too hot
for you as-is, add some grated turnip to cut the heat. Add to sour
cream to taste, for use as a dipping sauce.
