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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.2
  • Total Fat: 12.9 g
  • Cholesterol: 70.1 mg
  • Sodium: 527.8 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 35.3 g

View full nutritional breakdown of Chicken Satay with Peanut Dipping Sauce calories by ingredient
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Chicken Satay with Peanut Dipping Sauce

Submitted by: MGOODLAD
Chicken Satay with Peanut Dipping Sauce

Introduction

Made lighter and low fat by adding imitation coconut flavoring to skim milk and reducing the amount of sugar added. Made lighter and low fat by adding imitation coconut flavoring to skim milk and reducing the amount of sugar added.
Number of Servings: 6

Ingredients

    Marinade
    1/2 Cup Skim Milk
    dash of imitation coconut flavoring
    1 Tbsp fish sauce
    2 tsp red curry
    1 tsp brown sugar
    1 tbsp chopped cilantro
    1/2 tsp ground tumeric
    3 boneless skinless chicken breasts

    Peanut Sauce
    1 Cup skim milk
    dash of imitation coconut flavoring
    3 tbsp red curry
    1/2 cup chunky peanut butter
    1/2 cup chicken broth
    3 tsp brown sugar
    juice from one lime

Directions

In a bowl combine the chicken marinade. Add skim milk with a dash of the imitation coconut, fish sauce, curry, sugar, cilantro and tumeric Slice the chicken into thin strips (1" x 3") and add to marinade. Turn to coat, cover and refrigerate for 4 hours. Begin soaking the bamboo skewers in cold water.

Meanwhile make the peanut dipping sauce. Add the skim milk to a small saucepan. Add a dash of the imitation coconut flavoring. Bring to a simmer and whisk in the curry until dissolved, about 1-2 minutes. Whisk in peanut butter, chicken broth and sugar. Reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice. Set aside and cool until room temperature.
Prepare grill and thread marinated chicken onto bamboo skewers. Place on grill and cook 5-7 minutes or until cooked through, turning once. Serve with peanut sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user MGOODLAD.






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