Grilled Thai Peanut Chicken Tenders with Pepper-Broccoli Slaw
Prep: 15 minutes plus marinating
Grill: 8 minutes • Serves: 4
2 tablespoons Thai peanut satay sauce or Bangkok peanut sauce
2 teaspoons light brown sugar
2 teaspoons rice vinegar
1-1/2pounds boneless, skinless chicken tenders (about 8 tenders)
2 medium orange, red and/or yellow bell peppers, chopped
4 cups broccoli coleslaw
3 tablespoons fresh lime juice
2 tablespoons chopped lightly salted dry roasted peanuts plus additional for garnish
1 tablespoon honey
Fresh cilantro sprigs for garnish
1.In small bowl, whisk coconut milk, peanut satay sauce, sugar and vinegar. Makes about 1/3 cup.
2.Place chicken in large zip-top plastic bag; pour coconut milk mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
3.Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss peppers, broccoli coleslaw, lime juice, peanuts and honey. Makes about 5 cups.
4.Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature reaches 165°, turning once. Serve chicken with broccoli slaw mixture garnished with peanuts and cilantro.
Approximate nutritional values per serving (2 chicken tenders, 1-1/4 cups salad):
487 Calories, 22g Fat (4g Saturated), 105mg Cholesterol, 581mg Sodium,
33g Carbohydrates, 5g Fiber, 22g Sugars, 40g Protein
Dietitian’s Dish:
> Protein is a big part of the nutrients in this dish. The peanuts offer slightly less protein than chicken, but with more calories and fat in the same 3-ounce serving.
