4 boned and skinned chicken breast halves, remove all fat
1-2 tsp. olive or peanut oil
1/4 tsp. Mrs. Dash
4 1/2 tsp. fresh lemon juice, reserve 3 1/2 tsp. for sauce
3/4 tsp. cumin, reserve 1/4 tsp.
1/2 tsp. ground ginger
1 c. buttermilk
3 tbsp. peanut butter (low fat or natural - remove oil)
3 tbsp. low sodium soy sauce
1 garlic clove, minced
1 tsp. dry mustard
1 tsp. turmeric
1/4 tsp. crushed red pepper (optional)

Cut chicken into bite size pieces. Stir fry with oil in a hot frying pan or wok. Add 1 teaspoon lemon juice, 1/2 teaspoon cumin and 1/4 teaspoon Mrs. Dash. Cook thoroughly.

In a saucepan combine 3 1/2 teaspoons lemon juice, 1/4 teaspoon cumin and remaining ingredients. Bring to boil over medium heat stirring constantly with wire whisk. Reduce heat and simmer 3-5 minutes.

Pour sauce over chicken. Optional: Add julienne green onions cut in 4 inch lengths. Serve over brown rice. Serve with a salad. Makes 4 (4 ounce) servings. 1/2 cup rice. 300 calories, 15 gms or less fat, 88 mg cholesterol.