500g boneless, skinless organic chicken breast
1/2 cup plus 1 teaspoon low-sodium tamari
Juice of one orange (about 1/2 cup)
Juice of 1 lime (about 1 1/2 tablespoons)
3 garlic cloves, chopped
1/4 cup rice wine vinegar
2 tablespoons organic natural almond butter
1 tablespoon organic raw honey
1 tablespoon fresh ginger, minced
1/4 teaspoon sesame oil
Olive oil spray, for grilling
1. Slice the chicken breasts into thin strips 3 to 4 inches long; this is easier to do if the chicken is placed in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many skewers as you have slices of chicken).
2. In a medium bowl, mix together 1/2 cup tamari (available in the specialty foods aisle at most supermarkets), orange juice, lime juice, and 2 of the garlic cloves. Add the chicken slices. Cover the bowl and refrigerate for at least 1 hour and up to overnight. Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes.
3. Meanwhile, in a blender or the work bowl of a food processor, place the rice wine vinegar, almond butter, honey, ginger, sesame oil, remaining 1 teaspoon tamari, and remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.
4. If using a gas or charcoal grill, spray the grill with olive oil and preheat a medium-hot grill. If using a grill pan, spray with olive oil and heat over medium-high.
5. Pat the chicken slices dry, and thread 2 slices on each skewer. Grill for about 2 to 3 minutes per side. Arrange the hot skewers on a platter. Drizzle the sauce over or serve in a bowl alongside the skewers.
Recipe courtesy of Julie Masci, New Life Nutrition