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Sesame Chicken with Creamy Satay Sauce
These skewers taste as if they came from your favorite takeout place, but they are surprisingly simple to make at home. The sesame dressing keeps the chicken juicy. —Kathi Jones-DelMonte, Rochester, New York
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
- 1. In a bowl or shallow dish, add salad dressing and chicken; turn chicken to coat. Cover and refrigerate for 4 hours or overnight.
- 2. Drain and discard marinade. Thread chicken onto metal or soaked wooden skewers.
- 3. Grill skewers on an oiled rack, 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.
Nutrition Facts
1 serving: 356 calories, 22g fat (9g saturated fat), 83mg cholesterol, 692mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 30g protein.
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