Plum Chicken Tenders

8 servings

• 1/4 cup bottled plum sauce
• 1 Tablespoon low sodium soy sauce
• 3 cloves chopped garlic
• 1 small slice of peeled fresh ginger
• 3 dashes red pepper flakes
• 1 dash lime juice
• 1 pinch dried basil
• 1 Tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup lite coconut milk
• 2 1/2 pounds chicken breast tenders
•    Peanut Dipping Sauce (optional)

In a large bowl, combine all ingredients except the chicken. Add chicken tenders to marinade; pour all into a plastic storage bag and refrigerate for a couple of hours or overnight.

Drain the chicken and place chicken on a broiling pan lined with reynolds wrap. Broil for about 6 to 8 minutes until browned and tender.

OR cook on your Foreman Grill at 350° for about 4-5 minutes. (Note: An easy way to clean up the mess on the older Foreman Grill is to wet a couple of paper towels and place them on the grills; heat for 2 minutes; throw away the hot paper towels and just wipe off the grills.)

Note: Use same amount of marinade if cooking 1 1/4 pounds of chicken.

MENU:
Dip pieces of chicken in Peanut Dipping Sauce (below). Serve with rice, marinated cucumbers, banana riata(yogurt), and pita bread.

Nutrition Facts [chicken only](4 PP)
Amount Per Serving: Calories 194 - Calories from Fat 36
Percent Total Calories From: Fat 19%, Protein 71%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 82mg, Sodium 219mg, Total Carbohydrate 4g, Dietary Fiber .09g, Protein 33g, Vitamin A 34 units, Vitamin C 2 units, Calcium 18 units, Iron 1 units

Peanut Dipping Sauce

Makes 1 cup

• 1/2 cup water
• 1/3 cup peanut butter
• 1 clove minced garlic
• 1 Tablespoon brown sugar
• 3/4 Tablespoon lemon juice
• 1/2 Tablespoon soy sauce
• 1/4 teaspoon crushed red pepper

In a small pan, combine water, peanut butter and garlic. Cook over medium heat, stirring, until mixture boils and thickens.

Remove from heat and stir in other ingredients. Let cool to room temperature before serving.

If made ahead, cover and refrigerate until next day. To reheat, cook over medium-low heat, stirring, until hot. Thin with water if necessary.

Bon appetit!