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Chicken Sate with Ponzu Sauce

Cooking Light

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Worthy of a Special Occasion

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
Alison Lewis, Cooking Light, JULY 2005