How many ways can you cook chicken? Stop hitting yourself over the head with a meat mallet because you’re stuck on the same old recipes! Find some wooden skewers and make this easy and fun-to-eat chicken dish! You can serve it as a starter, or make it a main course with steamed rice on the side. I’ve skewered it with both chicken cutlets or cut-up chicken breasts. Either will do. The chicken doesn’t take long to grill using an indoor grill pan or outdoor grill, so stay on top of it! If you have any leftovers, top a salad with this chicken — so tasty!
- 2 teaspoons fish sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sambal oelek
- ½ teaspoon fresh lime juice
- 1 tablespoon grated ginger
- Handful chopped fresh cilantro
- 1 pound skinless, boneless chicken tenders
- 8 bamboo skewers soaked for 30 minutes
- In medium sized bowl, combine fish sauce, soy sauce, brown sugar, sambal oelek, lime juice, ginger and cilantro. Whisk until thoroughly combined. Put marinade in large plastic baggie and add chicken tenders. Refrigerate for one hour. Remove chicken from marinade (discard) and thread each chicken tender onto a bamboo skewer.
- Heat a grill pan or grill on medium-high. Spray with cooking spray first so chicken doesn't stick. Grill chicken 2 to 3 minutes on each side until cooked through and light grill marks appear. Serve with dipping sauce.
- Combine all ingredients into blender and blend until smooth and creamy.
Sambal oelek can be found at specialty Asian markets and select grocery stores.
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Just because it’s Tuesday doesn’t mean we can’t chow down with some awesome football snacks, right? Here’s my take on a guacamole chip & dip using baked wonton wrappers and spicy crab salad. Yum, yum! They’re so easy to make, baked not fried, and super healthy. Whip these out at your next football get-together and watch your friends “ooh and ahh!” Go team!
Fill each muffin tin with a wonton wrapper.
Bake the wontons in a muffin tin for 10 to 12 minutes until golden brown.
Place a layer of fresh guacamole at the bottom of each wonton.
- 18 fresh wonton wrappers
- 1 (8 oz.) jar white lump crab meat (picked over for shells)
- ½ yellow bell pepper, seeded and finely chopped
- 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- Juice from ½ lime
- ¼ teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- ½ cup store-bought guacamole
- Spicy Aioli:
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Place a wonton wrapper into each of the muffin openings, pressing down firmly to prevent bubbling. Bake for 10-12 minutes until golden brown. Remove from oven and let cool on a baking rack.
- Meanwhile, in a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime juice, salt, and cilantro.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek (or Sriracha sauce). Set aside.
- To assemble the wontons: Place a layer of guacamole at the bottom of the wonton. Add a small scoop of crab salad, and top with a dollop of aioli sauce.