Sesame Chicken with Creamy Satay Sauce Recipe

Sesame Chicken with Creamy Satay Sauce Recipe
Sesame Chicken with Creamy Satay Sauce Recipe photo by Taste of Home
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Sesame Chicken with Creamy Satay Sauce Recipe

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These exotic skewers are surprisingly simple to make but taste like they came from an Asian restaurant. Before grilling, marinate the chicken strips in a sesame salad dressing. —Kathi Jones-DelMonte, Rochester, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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 with cilantro. Serve chicken with sauce. Yield: 4 servings.
Originally published as Sesame Chicken with Creamy Satay Sauce in Taste of Home Christmas Annual Annual 2013, p22

Nutritional Facts

1 each: 356 calories, 22g fat (9g saturated fat), 83mg cholesterol, 692mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 30g protein.

  • 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
  1. Pour salad dressing into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
  2. 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.
  3. Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until no longer pink, turning once.
  4. Meanwhile, in a small bowl, combine the cream cheese, coconut milk, peanut butter, lime juice, soy sauce and pepper flakes; sprinkle with cilantro. Serve chicken with sauce. Yield: 4 servings.
Originally published as Sesame Chicken with Creamy Satay Sauce in Taste of Home Christmas Annual Annual 2013, p22

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