Grilled Thai Peanut Chicken with Pasta or Brown Rice

prep time:: 10 min
cook time:: 1 hr 10 min
total time:: 1 hr 10 min

Makes 4 servings

Heather Clements

yummy lowfat version of one of my favorite stir-fry dishes

ingredients

2 cups baby bok choy or shredded cabbage
8 oz uncooked whole wheat noodles (soba or other similar) or brown rice, to make 2 cups cooked
1/4 cup peanut butter
1/4 cup lowfat plain yogurt
1 cup water chestnut slices or snow peas
1 Tbsp + 1 tsp soy sauce
1 tsp ground cinnamon
1 tsp ground black pepper
2 tsp dark sesame oil
1 Tbsp + 1 tsp balsamic vinegar
12 oz skinless chicken
juice of 1 lime (or 2 key limes)

directions

Marinate chicken pieces in 1 tsp lime juice, 1 tsp sesame oil, 1 tsp soy sauce, and 1 tsp balsamic vinegar about 1 hour. Cook noodles or rice, and steam bok choy. Drain and set aside. Mix remaining ingredients (except water chestnuts) into a sauce. Grill chicken and baste with a bit of this sauce mixed with any remaining marinade before / during grilling. Toss pasta and water chestnuts or snow peas with remaining sauce. Top with steamed bok choy and grilled chicken.

Source: Heather Clements