Chicken satay is a great Thai dish. A satay is a dish consisting of marinated, skewered or grilled meats served with a dipping sauce. This sauce is often a peanut sauce. You can purchase some great peanut sauces. But, isn't it more fun to make one from scratch-- just so we know what exactly is going into it? It took me a few tries to get this recipe just right-- and now it is perfect!
I served this with some sauteed spinach and red pepper strips, with a side of my mother-in-laws creamy cucumber salad (coming soon). This sauce will also make a great salad dressing, and it will complement my Thai Chicken Calzones (coming soon) nicely as well.
2 lb skinless, boneless chicken breasts, sliced into thick strips (enough to get a skewer through)
1/2 cup lime juice
1/4 cup fresh cilantro, chopped
2 Tbsp low sodium soy sauce
1/2 cup reduced-fat creamy peanut butter
1 Tbsp sesame oil
1/3 cup lite coconut milk
1 1/2 Tbsp low sodium soy sauce
1 Tbsp garlic powder
2 tsp hot chili sauce (Thai chili sauce)
1/2 Tbsp brown sugar
1/2 Tbsp red pepper flakes
3 Tbsp lime juice
Bamboo skewers, soaked in water for 20 minutes prior to grilling (so they do not catch on fire like mine did)
Chopped cilantro (for garnish)
Mix marinade ingredients in a shallow bowl and add chicken strips. Marinate in refrigerator for ~2 hours (no more than 3).
Mix sauce ingredients in a medium bowl until well blended (can be made a few days ahead of time). Store in refrigerator until ready to use.
Place skewers through chicken strips length-wise. Place 1/2 of sauce mixture into a small bowl. Brush chicken strips with sauce (do not cross-contaminate). Place chicken on medium-hot grill and cook for ~7 minutes on each side (internal temp should reach 160 degrees).
Approximately 3 minutes prior to removing chicken from grill, brush non-contaminated remainder of sauce on chicken.
Nutrition Info per 3 oz chicken (~2-3 skewers): 348 calories, 10.5 g fat, 3 g saturated fat, 55 g protein, 4 g carbohydrates