A taste of Thailand

For many years, Thai food has become a go-to for us when we can't decide what we want for dinner. There's some great Thai restaurants in Concord and Walnut Creek, and they rarely disappoint us.

However, Thai food can be terribly unhealthy. Coconut milk is the main culprit, but peanuts are used in sizable quantities, too. Not to mention peanut and sesame oils. Ugh. But I've searched -- and found -- a delightful alternative to a favorite Thai dish. Here's hoping you like it, too.

The peanut sauce from this recipe can be used to make phra ram, a Thai stir-fry dish that uses peanut sauce to top any meat and vegetables. I usually double the sauce, so I can have some extra if needed. It's one of my favorite Thai dishes!

This recipe is from a 2005 issue of Cooking Light magazine.

Chicken satay with peanut sauce

Satay:

1 lb. boneless, skinless chicken breasts, cut into 8 strips
1 tbsp. light brown sugar
2 1/2 tbsp. low-sodium soy sauce
2 tsp. fresh ginger
1 tsp. grated lime zest
1/4 tsp. crushed red pepper
2 garlic cloves, minced

Sauce:

1 tbsp. light brown sugar
1 1/2 tsp. low-sodium soy sauce
1 tbsp. fresh lime juice
2 tbsp. natural-style, reduced-fat creamy peanut butter
1/4 tsp. crushed red pepper
1 garlic clove, minced

Prepare grill.

To prepare satay, combine chicken, brown sugar, soy sauce, ginger, lime zest, red pepper and garlic in a medium bowl. Let stand 10 minutes

To prepare sauce, combine brown sugar, soy sauce, lime juice, peanut butter, red pepper and garlic in a bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes or until chicken is done. Serve chicken with sauce.

Serves 4.