Chicken Satay with Peanut Butter Sauce


Serve these chicken kabobs with a crisp salad or rice noodles to make a complete meal.

Serving: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

For Kabobs (makes 4):

3 tbsp. soy sauce

2 tbsp. oil

1/2 tsp. curry powder

1 clove garlic, minced

1 lb. boneless, skinless chicken breasts,
cut into 1 inch cubes

Sauce ingredients:

1 tsp. oil

1/4 cup sliced green onions

1/2 tsp. ground ginger

1/4 to ½ tsp. red pepper flakes

1/2 cup peanut butter

1 cup water

1 tbsp. soy sauce

For chicken kabobs, combine 3 tablespoons soy sauce, 2 tablespoons oil, curry powder, garlic, and chicken breasts. Cover and marinate by refrigerating 2 hours or overnight.

Thread chicken onto wet bamboo skewers. Broil 6 inches from heat, turning and basting with remaining marinade, about 5 minutes or until done.

While chicken is broiling, make the peanut sauce by heating 1 teaspoon oil over medium heat; add green onions and red pepper flakes. Cook 1 minute.

Stirring constantly, add peanut butter to green onion and pepper mixture. Gradually stir in water and soy sauce until well blended. Add ginger. Bring to a boil until mixture thickens. Serve hot or at room temperature with chicken kabobs. Makes 1 ½ cups of sauce.

Per Serving: 380 calories, 23 g fat, 8 g carbohydrates, 35g protein

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