Marinade-
2 T. reduced-sodium soy sauce
2 T. freshly squeezed lime juice
2 T. honey
2 T. ketchup
2 T. minced green onions with the white parts
1 T. grated gingerroot
2 tsp. grated orange zest
1 tsp. minced garlic
4 boneless, skinless chicken breasts
1 T. toasted sesame seeds
Whisk together all marinade ingredients in a small bowl. Place chicken breasts in a large, heavy duty, resealable bag. Add marinade and seal bag. Turn bag several times to coat chicken with marinade. Marinate for at least 4 hours, or overnight if possible.
Remove chicken from marinade and cook on grill. Dispose of marinade. Serve chicken sprinkled with toasted sesame seeds. I sprayed a small skillet with non-stick spray and toasted to sesame seeds that way. I served this with grilled asparagus and squash.
Planters NUTrition peanut butter. This is the cinnamon, raisin, granola mix. It comes in a few different flavors. Serving size is 2 T. for 180 calories.
Special K popcorn chips...serving size is 28 chips for 120 calories.
1 C. medium salsa
1/3 C. light peanut butter
2 T. frozen orange juice concentrate
1 T. reduced sodium soy sauce
1 T. honey
1 T. grated gingerroot
1/2 tsp. curry powder
12 boneless skinless chicken thighs (I used skinless boneless chicken breasts)
Chopped green onions and chopped peanuts for garnish (optional)
Whisk together salsa, peanut butter, orange juice concentrate, soy sauce, honey, gingerroot and curry powder in the crock of a slow cooker. Place chicken over sauce. Turn pieces to coat both sides with sauce. Cover and cook on low heat setting for 5 to 6 hours or high heat setting for 2 1/2 to 3 hours, until chicken is tender. Garnish chicken with chopped green onions and chopped peanuts, if desired.
I served this with green beans, squash and corn on the cob.
