Featured Recipe

Home Chef Mindee Curtis
Grilled Thai Chicken Skewers

Mindee Curtis


4 US Wellness Meats chicken breasts
salt and pepper, to taste


1/2 cup low-fat Sesame Ginger Dressing (such as Newman's Own)
1 Tbs tamari or soy sauce *
3 Tbs fresh squeezed lime juice
1 serrano chile, steamed and chopped
2 garlic cloves, coarsely chopped
1/4 cup fresh cilantro, reserve some for garnish
1/3 cup fresh mint

Combine all marinade ingredients in a blender and pulse until well blended. Pour marinade over chicken and refrigerate at least 45 minutes, up to 5 hours. Prepare barbecue (medium-high heat). If using bamboo skewers, soak in water for 30 minutes. Thread chicken onto metal or bamboo skewers. Sprinkle lightly with salt and pepper. Grill chicken until cooked through, about 6-8 minutes. Sprinkle with reserved cilantro.

Dipping Sauce

1/2 cup Sesame Ginger Dressing
2 Tbs tamari or soy sauce *
1 Tbs lime juice

Cilantro, reserved for garnish

Mix all dipping sauce ingredients, sprinkle with reserved cilantro. Serve in individual bowls on the side. Makes 4 servings.

Soy Sauce Substitute

4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups beef stock

In a saucepan over medium heat, stir together all ingredients. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.