Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 237.7
Total Fat 11.1 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.6 g
Cholesterol 46.8 mg
Sodium 524.7 mg
Potassium 336.3 mg
Total Carbohydrate 13.3 g
Dietary Fiber 3.7 g
Sugars 2.4 g
Protein 22.5 g
Vitamin A 7.7 %
Vitamin B-12 6.0 %
Vitamin B-6 26.6 %
Vitamin C 68.3 %
Vitamin D 2.2 %
Vitamin E 3.6 %
Calcium 5.7 %
Copper 8.8 %
Folate 5.5 %
Iron 8.9 %
Magnesium 8.6 %
Manganese 6.0 %
Niacin 45.7 %
Pantothenic Acid 9.9 %
Phosphorus 18.6 %
Riboflavin 9.2 %
Selenium 21.8 %
Thiamin 7.1 %
Zinc 5.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken Satay with Vegetables

View the full Chicken Satay with Vegetables Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Satay with Vegetables

92 calories of Chicken Breast (cooked), no skin, roasted, (2.67 ounces)

70 calories of Smuckers Natural Peanut Butter Creamy- No salt added, (0.67 tbsp)

20 calories of Peanut Oil, (0.17 tbsp)

12 calories of Hot Curry Paste, Patak's concentrate, (0.17 tbsp)

11 calories of Onions, raw, (0.25 cup, sliced)

7 calories of Kikkoman Lite Soy Sauce, (0.67 tbsp)

5 calories of Lemons, (0.25 fruit without seeds)

4 calories of Snap peas, (0.17 cup)

4 calories of Broccoli, fresh, (0.17 cup, chopped)

3 calories of Limes, (0.17 fruit (2" dia))

3 calories of Brown Sugar, (0.25 tsp unpacked)

3 calories of Mushrooms, fresh, (0.17 cup, pieces or slices)

2 calories of Coconut Milk (Silk), (0.33 tbsp)

1 calories of Cumin seed, (0.17 tsp)

1 calories of Garlic, (0.17 clove)

0 calories of Carrots, raw, (0.33 strip, thin)

0 calories of Pepper, red or cayenne, (0.04 tsp)

Nutrition & Calorie Comments  

Really delicious! I added a bit more of the red pepper flakes and a bit more of the red curry! But it was great. Subbed green beans for the sugar snaps and a yellow pepper for the red. Will definitely be making this again.! Submitted by:

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but lots of fat...I used almond milk and it was okay, since i dont know how it would taste with the coconut milk...
it was a lot of prep..I like fast recipes....stir fries work for me
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I have used fat free (or non dairy) milk with coconut extract in recipes. Submitted by:

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I didn't have time to marinate the chicken, so this is basically just a review of the sauce - and it was delicious! Used a curry paste recipe from the BBC, skipped the coconut milk and just used regular, used a no-sodium substitute (garlic vinegar + molasses) for half the soy sauce...and it was YUM. Submitted by:

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Recipe looks awesome but a wee bit concerned about the fat content and why is there no sugar content listed? Submitted by:

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WHY are you adding brown (or ANY) sugar to a main course recipe??? Hun, this is why I cook my OWN food, so I don't have to see sugar in real food. Submitted by:

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