Peanut Turkey Satay
Total TimePrep/Total Time: 15 min.
- 4-1/2 teaspoons red wine vinegar
- 4-1/2 teaspoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon creamy peanut butter
- 1/4 teaspoon ground ginger
- 1/2 pound turkey breast tenderloins
- In a small bowl, whisk the first five ingredients; set aside 1 tablespoon for basting. Cut turkey into long strips (about 1-1/2 in. wide by 1/4 in. thick). Add to soy sauce mixture in bowl; toss to coat.
- Weave turkey strips accordion-style onto 2 metal or soaked wooden skewers. Broil 3-4 in. from the heat until turkey is no longer pink, 2-3 minutes on each side, basting with reserved soy sauce mixture.
Nutrition Facts1 skewer: 202 calories, 6g fat (1g saturated fat), 56mg cholesterol, 552mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
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Jan 10, 2019
I made this for dinner last night and, I must say, if you're a fan of Chinese food..... this recipe is for you! I love the Peanut Chicken at our local Chinese buffet and the sauce in this recipe comes VERY close to the sauce in that dish. I made a few changes: I used white wine vinegar (instead of red wine vinegar) because that's what I had on hand; I added 1/2 again as much sugar (1 1/2 tablespoons instead of 1); I added about 1/4 teaspoon garlic powder and I used the turkey tenderloin whole, marinated it in the sauce for 1 hour and then baked at 325 degrees F for 45-50 minutes because I didn't have any skewers. Next time I make it I think I'll add a bit more peanut butter and may try it using a pork tenderloin, marinating it and then baking it like I did with the turkey tenderloin. I highly recommend you try this recipe ... it will satisfy your craving for Chinese food .... guaranteed!!