CHICKEN SATAY WITH SPICY PEANUT SAUCE
August 30, 2011 10:28AM
The prep for Chicken Satay with Peanut Sauce can be done in advance.
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Updated: May 9, 2012 9:44AM
MAKES 8 SERVINGS
CHICKEN
12 ounces (about 1 large) boneless, skinless chicken breast 2 tablespoons vegetable oil 2 tablespoons lower sodium soy sauce
3 tablespoons creamy peanut butter 2 tablespoons lower sodium soy sauce 2 tablespoons fresh lime juice 1 tablespoon honey 1 tablespoon chopped scallion greens
1/8 teaspoon red pepper flakes
Cut chicken into ΒΌ-inch strips across grain. Lay strips on cutting board and gently flatten by pounding with fist (they will be a variety of shapes and sizes). If some slices are very long (more than 3 bites), cut them in two. Place chicken in bowl with oil and soy sauce; turn chicken in sauce to coat. Let chicken marinate at room temperature for at least 20 minutes or refrigerate, covered, overnight.
For sauce: Combine all ingredients in bowl; whisk together. Sauce will keep for up to 1 week in refrigerated airtight container but needs to be removed from refrigerator 30 minutes before serving to come to room temperature.
Preheat flat griddle over medium heat. Remove chicken from marinade; pat dry and thread onto skewers. Discard marinade. Place chicken on griddle so skewers are positioned away from direct heat; cook chicken until golden brown, 2 to 3 minutes per side. Serve with peanut sauce for dipping.
From You Can Trust a Skinny Cook by Allison Fishman
Nutrition facts per serving: 127 calories, 7 g fat, 1 g saturated fat, 25 mg cholesterol, 5 g carbohydrates, 3 g sugars, 12 g protein, 355 mg sodium, 1 g fiber
