Hip-Hip-Hooray Chicken Satay
12 ounces raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
1/8 teaspoon curry powder
1/8 teaspoon salt
2 dashes black pepper
1/3 cup plain light soymilk
2 tablespoons reduced-fat peanut butter, room temperature
1 1/2 tablespoons reduced-sodium or lite soy sauce
1 teaspoon granulated sugar
1/4 teaspoon crushed garlic
1/4 teaspoon dried minced onion
1/8 teaspoon cayenne pepper
1/4 cup plain fat-free yogurt
Instructions:
Preheat the oven to 375 degrees F. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)
Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place the skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 to 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)
Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until it's hot and well mixed, about 5 minutes.
Remove sauce from the heat and let it cool slightly. Add the yogurt and stir until smooth and blended. Serve the sauce with chicken skewers, spoon it on, and EAT!
