Nice for a summer barbeque or a winter cocktail party, serve these mouthfuls of spicy tender chicken as an hors d’oeuvre, or cut into long ships as a main course. For a satay, serve with Thai Peanut Sauce. For a less spicy version, reduce or omit red pepper flakes.

1lb boneless skinless chicken fillets or breasts

Marinade:

2 tbsp cider vinegar
2 tbsp dry sherry
2 tsp liquid honey
2 tbsp low-sodium soy sauce
2 tbsp minced gingerroot
1 tbsp sesame oil
1 tsp ground coriander
1 large clove garlic, minced
1/2 tsp crushed red pepper flakes
Cut chicken into very thin ½ inch (1 cm) wide strips about 2 incles (5 cm) long (for appetizers) or 5 inches (12 cm) long for main course.

Marinade: In bowl, combine vinegar, sherry, honey, soy sauce, gingerroot, sesame oil, coriander, garlic and red pepper flakes, mix well. Add chicken and stir to coat. Cover and refrigerate for 2 hours or up to 24 hours.

Meanwhile, soak 48 toothpicks or 24 wooden skewers in water for 30 minutes. Remove chicken from marinade and thread onto toothpicks or skewers.

Place on baking sheet or grill; broil or grill for 2 minutes on each side or until no longer pink inside.

Makes 48 hors d’oeuvres or 4 main-course servings

Per Toothpick

Calories: 14
total fat: trace
saturated fat: trace
fibre: trace
protein: 2 G
carbohydrate: trace
cholesterol: 5 Mg
sodium: 18 Mg
potassium: 30 Mg

Per Serving (main course)

Calories: 168
total fat: 4 G
saturated fat: 1 G
fibre: trace
Excellent: Niacin, Vitamin B6
protein: 26 G
carbohydrate: 6 G
cholesterol: 66 Mg
sodium: 214 Mg
potassium: 363 Mg