Heartburn Diet Recipe#76 – Grilled Chicken Fingers with Peanut Dipping Sauce
Ingredients:
Grilled Chicken Fingers:
2 lbs. chicken breast tenders or chicken breast cut into 2-inch strips
1/2 cup reduced-sodium chicken broth
1/2 cup light coconut milk
1 Tbsp brown sugar
1 Tbsp fish sauce or soy sauce
Grilling skewers
Peanut Dipping Sauce:
1/2 cup light coconut milk
1/3 cup peanut butter
1 Tbsp grated ginger
1 Tbsp soy sauce
1 Tbsp fish sauce or additional soy sauce
1 Tbsp chopped cilantro
2 tsp sesame oil
Grilled Chicken Fingers:
To marinate the chicken, in a large resealable bag, add chicken, broth, coconut milk, brown sugar and fish sauce. Seal bag and toss to coat. Allow chicken to marinate, refrigerated, at least 2 hours or overnight.
Remove chicken from marinade; discard marinade. Thread chicken on skewers. Grill skewers over medium-high heat (450°) on a lightly oiled grate for 8-10 minutes, turning once. Serve with Peanut Dipping Sauce.
Peanut Dipping Sauce:
In a bowl, whisk the sauce ingredients until smooth. Serve immediately or refrigerate.
Yield: 6 servings with 2 tablespoons dipping sauce
Chef’s Notes: Fish sauce is a staple in Thai and Vietnamese cuisine, where it is known as nam pla and nuoc mam, respectively. The pungent soy-like sauce has a rich seafood taste. Look for it in the oriental aisle of your grocer.
Coconut milk is a derivative of coconut meat and has the consistency of cream. It is not the liquid from the middle of a coconut nor does it contain any dairy. This staple of Southeast Asian cuisine is available in regular and reduced-fat; we’ve opted for the reduced-fat version.
Nutritional Analysis:
Calories: 290
Fat: 12 g
Sodium: 630 mg
Fiber: less than 1 g
Sugar: 8 g
Carbohydrate: 10 g
Protein: 34 g
[Source: The Gerd Life (thegerdlife.com)]
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