1 (3-4 oz) boneless chicken breast
FOR THE MARINADE
1/4 cup plum sauce
1 tbsp soy sauce
3 cloves garlic, sliced
1 small chunk ginger, peeled
2-3 dashes red-pepper flakes
1 tbsp rice vinegar
1 tsp sesame oil
1/4 cup coconut milk
Dash lime juice
Salt and pepper to taste
 Cut chicken in half lengthwise, then cut into bite-size pieces.
 Combine marinade ingredients in a large bowl. Add chicken.
 Cover with plastic wrap; refrigerate for at least an hour.
 When you're ready to eat, remove chicken from marinade; cook on an indoor grill sprayed with nonstick spray. (You can also use a skillet with a tablespoon of oil.) Brown nuggets evenly, about 6-8 minutes.
 Top with sesame seeds (optional) and pair with your favorite dipping sauce or make this spicy peanut dip: In a saucepan, combine 1 cup plum jam, 1 tbsp vinegar, 1/2 tbsp brown sugar, 1/2 tbsp onion flakes, 1/2 tsp red-pepper flakes, 1 clove minced garlic, 1/4 tsp ground ginger, 3 tbsp coconut milk, 1 tbsp peanut butter, and 1 tbsp water; cook over medium-low heat until mixture is blended and starts to steam.
 Serve with a smoothie made with frozen cherries, a banana, OJ, and a heaping scoop of ice.
Dave's Tip: Even if a night at the bar doesn't ruin your diet, the platters of food you ravenously inhale afterward will. To keep from seeking out frozen pizzas and bags of chips when you get home, it helps to have a ready-to-go option-like this-waiting.