Thai Cucumber Salad

Servings

Ingredients

1/3 cup rice vinegar
2 Tbsp sugar
1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes
1/2 tsp salt
2 large cucumbers peeled and sliced
3 green onions diced
2 Tbsp fresh lime juice about 1 lime's worth of juice
1 Tbsp low sodium soy sauce
1 serrano pepper seeds removed and thinly sliced
1/2 cup chopped peanuts

Servings

Ingredients

1/3 cup rice vinegar
2 Tbsp sugar
1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes
1/2 tsp salt
2 large cucumbers peeled and sliced
3 green onions diced
2 Tbsp fresh lime juice about 1 lime's worth of juice
1 Tbsp low sodium soy sauce
1 serrano pepper seeds removed and thinly sliced
1/2 cup chopped peanuts

Instructions

To start, peel and slice your cucumbers long wise. Scoop out of the seeds and then slice the cucumbers. Place the cucumbers in a bowl.
In a small bowl, make your dressing. The Sesame Oil adds so much flavor, even though you just need a little bit. Mix together vinegar, sugar, oil, red pepper flakes and salt.
Pour the dressing over the cucumbers. Garnish with sliced green onions and peanuts.
Toss everything together.

Recipe Notes

Serve your Thai Cucumber Salad immediately or I personally like to let it refrigerate for a bit.

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Grilled Chicken and Zucchini Yakitori

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp mirin sake
1/2 C low sodium soy sauce for GF use low sodium Tamari
1 1/2 Tbsp honey
1 garlic clove crushed
1 lb boneless, skinless chicken thighs all fat trimmed (Purdue Fit & Easy)
5 large green onions cut 1-inch-long
1 medium zucchini sliced into 1/2-inch thick rings
18 bamboo skewers 10 inch

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

2 Tbsp mirin sake
1/2 C low sodium soy sauce for GF use low sodium Tamari
1 1/2 Tbsp honey
1 garlic clove crushed
1 lb boneless, skinless chicken thighs all fat trimmed (Purdue Fit & Easy)
5 large green onions cut 1-inch-long
1 medium zucchini sliced into 1/2-inch thick rings
18 bamboo skewers 10 inch

Instructions

Bring mirin, low sodium soy sauce, honey and crushed garlic to a boil in a medium-sized sauce pan, and cook over medium heat for about 5 minutes. Set aside to cool.
Cut the chicken into 1-inch pieces and place in a Ziplock bag; pour half of the marinade over the chicken. Place the zucchini in a second large Ziplock bag and pour the remaining marinade over the zucchini. Refrigerate for at least 30 minutes. Meanwhile, soak the skewers in water 30 minutes so they don’t burn.
Thread the chicken onto skewers, alternating with green onion so that each stick has 3 cubes of chicken and two pieced of green onion, discarding the chicken marinade.
Thread the zucchini onto skewers, alternating with remaining green onion, reserving the marinade for basting.
Preheat the grill or a grill pan over medium-high heat. When hot, spray with oil then reduced heat to medium; grill the zucchini and chicken skewers about 5 to 6 minutes on each side brushing both sides of the skewers with the yakitori sauce during the last few minutes of cooking time..
Makes 14 chicken skewers, 4 zucchini skewers.

Recipe Notes

*Note: It’s really hard to be accurate with the sodium here since most of it is tossed, I calculated it with 2 tbsp soy sauce and 1 tbsp mirin, but it would actually be less.

Skinnytaste.com Size: 3 1/2 chicken skewers, 1 zucchini • Points +: 5 pts • Smart Points: 9 Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g Sodium: 618.5 mg* • Cholest: 72 mg Read more at http://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/#v0O6pge95T8WSCcQ.99

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