This spicy Thai treat is easy to make using a good quality Thai peanut sauce. My secret for cooking these kebabs is to leave about 1/4-inch between the ingredients on the skewers. This gives the heat a chance to reach all around the food. If you have short skewers, use a few more.
Thai Chicken Kebabs
3/4 pound boneless, skinless chicken breast, cut into 1 1/2-inch cubes
1 green bell pepper, seeded and cut into 2-inch pieces (about 1 cup)
1/2 pound yellow squash, cut into 8 slices (about 2 1/4 cups)
8 cherry tomatoes (1 cup)
Olive oil spray
2 tablespoons Thai peanut sauce such as Sanjay
Heat broiler and line a baking tray with foil.
Thread chicken, bell pepper, squash and tomatoes onto skewers. Place on the prepared baking tray. Coat with olive oil spray. Broil 5 inches from the heat for 5 minutes. Turn and broil 3 minutes more or until the chicken reaches an internal temperature of 165 degrees. Remove to 2 dinner plates and spoon 1 tablespoon peanut sauce over each kebab. Serve over rice.
Makes 2 servings.
Nutrition information: Each serving contains approximately 300 calories, 40 g protein, 9 g fat, 15 g carbohydrate, 108 mg cholesterol, 522 mg sodium and 4 g fiber.
Carbohydrate choices: 1/2.
Brown Rice
1 small package microwaveable brown rice
1 tablespoon olive oil
Salt and ground black pepper to taste
Microwave rice according to package instructions. Measure 11/2 cups cooked rice into a bowl. Reserve remaining rice for another meal. Add olive oil, salt and pepper to taste. Toss well and serve with the kebabs.
Makes 2 servings.
Nutrition information: Each serving contains approximately 240 calories, 4 g protein, 9 g fat, 30 g carbohydrate, no cholesterol, 11 mg sodium and 1 g fiber.
Carbohydrate choices: 2.
Recipes from Fast and Flavorful: Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetes Association
Food on 09/24/2014