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Sesame Chicken with Creamy Satay Sauce

 Sesame Chicken with Creamy Satay Sauce
These exotic skewers are surprisingly simple to make but taste like they came from an Asian restaurant. Before grilling, the chicken strips marinate in a sesame salad dressing.
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 3/4 cup Asian toasted sesame salad dressing
  • 1 pound boneless skinless chicken breast halves, cut into 1-inch strips
  • 1/2 cup reduced-fat cream cheese
  • 1/4 cup coconut milk
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh cilantro


  • Pour salad dressing into a large resealable plastic bag. Add the
  • chicken; seal bag and turn to coat. Refrigerate for 4 hours or
  • overnight.
  • Drain and discard marinade. Thread chicken onto metal or soaked
  • wooden skewers. Moisten a paper towel with cooking oil; using
  • long-handled tongs, lightly coat the grill rack.
  • Grill skewers, covered, over medium heat or broil 4 in. from the heat
  • for 10-15 minutes or until no longer pink, turning once.
  • Meanwhile, in a small bowl, combine the cream cheese, coconut milk,
  • peanut butter, lime juice, soy sauce and pepper flakes; sprinkle

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Sesame Chicken with Creamy Satay Sauce (continued)

Directions (continued)

  • with cilantro. Serve chicken with sauce. Yield: 4 servings.
Nutritional Facts: 3 ounces cooked chicken with 1/4 cup sauce (calculated without rice) equals 356 calories, 22 g fat (9 g saturated fat), 83 mg cholesterol, 692 mg sodium, 10 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer