Show Subscription Form




Chicken Satay Recipe
Chicken Satay Recipe photo by Taste of Home

Chicken Satay Recipe

Read Reviews (2)
5 2
Publisher Photo
These golden skewered chicken snacks from Sue Gronholz, a field editor in Beaver Dam, Wisconsin, are marinated and grilled, then served with a zesty Thai-style peanut butter sauce.
TOTAL TIME: Prep: 15 min. + marinating Grill: 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 5 min.
MAKES: 8 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup 2% milk
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon each ground coriander, ground turmeric and ground cumin
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/8 teaspoon coconut extract
  • PEANUT BUTTER SAUCE:
  • 1/3 cup peanut butter
  • 1/3 cup 2% milk
  • 2 green onions, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 to 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh gingerroot
  • 1/8 teaspoon coconut extract

Nutritional Facts

2 skewers with 2 tablespoons sauce (prepared with reduced-fat peanut butter, fat-free milk and reduced-sodium soy sauce) equals 202 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 428 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Directions

  1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
  3. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce. Yield: 8 servings (1 cup sauce).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Satay in Taste of Home June/July 2005, p61

Nutritional Facts

2 skewers with 2 tablespoons sauce (prepared with reduced-fat peanut butter, fat-free milk and reduced-sodium soy sauce) equals 202 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 428 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Satay(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 18, 2012

Super easy and very good. The peanut and coconut combination work so well together. DH wants me to try chunky peanut butter for a little peanut crunch in the sauce.

MY REVIEW
Reviewed Jun. 27, 2011

What a wonderful and unique taste treat! Fun and easy to make

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT