HG HIP-HIP-HOORAY CHICKEN SATAY

HG Hip-Hip-Hooray Chicken Satay image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 14

CHICKEN:
12 ounce(s) raw boneless skinless lean chicken breast, pounded to 1/2"thickness
1/8 teaspoon(s) curry powder
1/8 teaspoon(s) salt
2 dash(es) pepper
SAUCE:
1/3 cup(s) milk, low-fat
2 tablespoon(s) peanut butter, creamy, reduced fat, room temperature
1 1/2 tablespoon(s) soy sauce, reduced sodium
1 teaspoon(s) sugar
2 clove(s) garlic, crushed
1/4 teaspoon(s) onion flakes, dehydrated
1/8 teaspoon(s) cayenne pepper
1 package(s) liberté méditerranée yogurt, french vanilla, stirred well

Steps:

COOK'S NOTE: If grilling, presoak 12 wooden skewers in water for 30 minutes.
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 & black pepper. Evenly cut chicken into 12 strips & thread each strip onto a skewer. Place the skewers on a baking sheet sprayed with nonstick spray & bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 - 2 minutes per side. If using a grill pan, remove from heat & 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 & well mixed, about 5 minutes.
Remove sauce from the heat & let it cool slightly. Add the yogurt & stir until smooth & blended. Serve the sauce with chicken skewers, spoon it on & EAT!
PER SERVING (2 skewers with sauce): 109 calories, 2.75g fat, 269mg sodium, 4.5g carbs, 0.25g fiber, 2g sugars, 15.5g protein WEIGHT WATCHERS POINTS PLUS: 3