Chicken Sate with Ponzu Sauce

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.

Yield: 4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/4  cup  packed light brown sugar
• 1/4  cup  sake (rice wine)
• 1/4  cup  rice vinegar
• 1/4  cup  fresh lime juice
• 2  teaspoons  low-sodium soy sauce
• 1  teaspoon  dark sesame oil
• 1/4  teaspoon  crushed red pepper
• 1  garlic clove, minced
• Cooking spray

Preparation

Prepare grill.

Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.

Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Wine note: This dish calls for a wine that's bold yet refreshing. Dry rosé does this admirably. My pick: a chilled bottle of Chateau Potelle's Riviera Rosé from Paso Robles, California. The 2002 is about $15. -Karen MacNeil

Nutritional Information

Calories:

267 (12% from fat)

Fat:

3.5g (sat 0.7g,mono 0.5g,poly 0.5g)

Protein:

39.6g

Carbohydrate:

13.3g

Fiber:

0.1g

Cholesterol:

99mg

Iron:

1.6mg

Sodium:

216mg

Calcium:

30mg