An easy chicken satay served with a Thai inspired peanut sauce. The chicken is soaked in a coconut milk marinade before baking in the oven or grilling.
SERVINGS 4 SERVINGS
INGREDIENTS
2 boneless skinless chicken breasts (¾ to 1 pound total)
10 wooden skewers soaked for about 30 minutes before using
1 scallion thinly sliced
Marinade:
½ cup full-fat coconut milk
3 cloves garlic minced
½ tsp curry powder
½ tsp salt
½ tsp ground black pepper
¼ tsp cayenne powder
Peanut sauce:
¼ cup natural creamy peanut butter
3 cloves garlic minced
2 Tbsp sesame oil
1 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp lime juice
INSTRUCTIONS
01. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
02. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.
03. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
04. Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.
NUTRITION
Calories 330
Total Fat 20 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 500 mg
Potassium 300 mg
Total Carb 5 g
Dietary Fiber 2 g
Sugars 1.5 g
Protein 30 g
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