Chicken Satay with Almond Sauce

From the Master Your Metabolism Cookbook by Jillian Michaels

Anti-Cancer Heart Healthy Boosts Metabolism Improves Mood Anti-Inflammatory


1 pound boneless, skinless chicken breast
1/2 cup plus 1 teaspoon low- sodium tamari
Juice of 1 orange (about 1/2 cup)
Juice of 1 lime (about 11/2 tablespoons)
3 garlic cloves, chopped
1/4 cup rice wine vinegar
2 tablespoons natural almond butter
1 tablespoon honey
1 tablespoon minced fresh ginger
1/4 teaspoon toasted sesame oil
Olive oil spray, for the grill

So gross. I mean . . . really? Here’s what happens: conventionally raised animals are kept in horrifying conditions, where they basically sit in their own excrement until the day they are slaughtered. The bacteria from their feces are on and in the meat—think E. coli and the like—so, to be safe, meat is irradiated to prolong its shelf life and reduce the risk of food poisoning.
You can tell if your meat has been so treated by looking for the words “irradiated” or “pasteurized” on the packaging. Currently more than 3,000 supermarkets in America, as well as our nation’s school- lunch program, carry irradiated meat. This is a relatively new practice, so we don’t know how serious the health ramifications are for humans yet. With that said, the European Union is concerned about the chemicals that irradiation creates in the meat and is pursuing further studies. I don’t know about you, but the “maybe” game is just not something I want to play where my health is concerned.
What’s the best way to avoid this? Going organic, of course. Or, if organic is not affordable, opt for fish instead of beef or chicken.

Slice the chicken breast 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 wooden skewers as you have slices of chicken). In a medium bowl, mix the 1/2 cup tamari, the 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.

Meanwhile, in a blender or the work bowl of a food processor, place the vinegar, almond butter, honey, ginger, sesame oil, 1 teaspoon tamari, and remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.

If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium- hot grill. If using a grill pan, spray it with olive oil and heat over medium- high heat.

Pat the chicken slices dry, and thread 2 slices onto each skewer. Grill for 2 to 3 minutes per side. Arrange the hot skewers on a platter and either drizzle the sauce over or serve the sauce in a bowl alongside the skewers.

Calories: 203.5 kcal
Fat: 5.5 g
Protein: 29.0 g
Carbohydrates: 9.1 g
Sodium: 596.8 mg

Excerpted from The Master Your Metabolism Cookbook Copyright © 2010 by Jillian Michaels. Excerpted by permission of Crown, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.