Chicken Satay with Vegetables

(176)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
Marinade:1 T coconut milk1 T brown sugar2 T low-sodium soy sauce 2 cloves garlic, chopped1 t cumin1 lemon, juicedSauce:1/4 cup natural, no salt added peanut butter1 lemon, juiced1/4 teaspoon red pepper flakes1 T hot curry paste (use mild if you don't like much heat)3 T low-sodium soy sauce 1 T light coconut milk1/2-3/4 c waterVegetables and Chicken:16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes1 T peanut oil2 c carrots, shredded1 onion, sliced1 c mushrooms, sliced1 c broccoli florets1 c sugar snap peas1 red bell pepper, sliced
Directions
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.
Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot.
Makes 6 two cup servings.

Editor's Cooking Notes:
For a complete meal, serve with brown rice or rice noodles.

If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.

We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.


Number of Servings: 6

Recipe submitted by SparkPeople user CHEF_MEG.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 237.7
  • Total Fat: 11.1 g
  • Cholesterol: 46.8 mg
  • Sodium: 524.7 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 22.5 g

Member Reviews
  • LEAN-N-LEXY
    Any ideas about what to do with the remainder of a can of coconut milk? I's rather an expensive ingredient to only use 2 Tablespoons with few other recipes to use it in my rotation. Then other recipes I see using coconut milk tend to call for a whole can... What to do...? - 9/1/09

    Reply from CHEF_MEG (9/1/09)
    Freeze it in an ice cube tray, then pop the cubes into a plastic bag and store them in the freezer. Pull out cubes each time you need them in a recipe.

  • NIKI778
    I made this tonight and it was awsome, very fresh and a nice balance between the spice and lemon flavor. Will be making this again and again. It is so much food for the calories too, I was STUFFED. - 9/2/09
  • NETTIEDEE
    Great idea but 41% calories from fat!!!Healthier version: coconut milk is almost all fat (Trader Joe's light is 90% fat) - use low sodium chix broth instead. Second, I'm using half the chicken and half tofu to cut cholesterol in half. - 10/29/09
  • NEBBIE00
    Yummy yummy combination of flavors, peanuty, spicy, and lemony. I used a bag of frozen mixed stir fry veggies and some red curry powder instead of paste, just the right amount of spiciness for me.
    And thanks ChefMeg for the tip on freezing the rest of the coconut milk. - 9/13/09
  • NUTTINCANSTOPME
    Fablous receipe. Buy the powder coconut milk.
    specialty Thai or German food stores - 12/6/09
  • JLDACQ
    I finally tried to make it last night. Despite a few shredded fingers while preparing the carrots, using ground chicken instead of diced, and only putting half the curry paste in the mix, it was good! I'll try using more of the curry paste next time. And the coconut milk freezes nicely! - 9/24/09
  • BLUEMUSICNUT
    to Ecklectici:
    I put leftover coconut milk into several small plastic containers and freeze. It does last nicely in the frig, so when you get out a container and don't use it all, find another recipe. If you google Thai and coconut milk, you will find lots. - 10/29/09
  • STARCR
    I didn't have peanut oil, so used light olive. Also used chicken tenderloins, easier to cut up. Delicious. Everyone who tried it loved it. Will definitely make it again. - 11/4/09
  • LMDIENER
    This was tasty but a little bit too lemony for my tastes. I'll probably cut the lemon in half next time. - 9/27/09
  • MIZZSOULSISTA
    swanson makes this new coconut broth. i brought it but had no idea what i was going to do with it...this gave me some ideas. looks yummy. - 9/1/09
  • SOMERSMOM
    I made this without the curry paste as I could not find it in the store. I served everything separately (3 bowls: veggies, chicken, sauce) so the kids would be more apt to try it. They really liked it and my husband said, "Outstanding!" - 1/5/10
  • LOSING4KEEPS
    Not quite what I would think of as chicken satay, but still very good. I used lime juice instead of lemon and medium curry paste instead of hot. It was still spicy, but we liked the heat. I'll be using the frozen coconut milk (thanks for the tip!) and leftover curry paste to make this again. - 10/29/09
  • KATHYGBENNETT
    Alternate to coconut milk: mayonaise and half and half with a few drops of coconut extract. i need to experimen with something with less caloies than half and half.learned this from my Samoan exhusband. - 3/27/10
  • SUSANNA37
    I'd make it again, but I'd definitely chop the veggies beforehand. - 9/18/09
  • DNISEY
    Wonderful! The minute amount of added sugar and oil per serving just added to the taste. Even my diabetic mom's able to eat it. - 10/29/09
  • DEBSGOTTALOSEIT
    sauce was too spicy for the kids - 8/5/09
  • CHRIS3215
    I make some what the same stir fry BUT no sugars or unhealthy oils are in it. - 9/1/09
  • PARTSBANK
    I really love peanut sauce, and this makes a terrific relatively-low-calorie version. I made a bunch and froze individual servings in ziploc bags. Now I am enjoying it over brown rice or couscous. - 6/13/10
  • QUERIAN
    This was delicious, not too spicy or too lemony as some other reviewers have said. The only problem I had was the serving size of the completed dish did not match the amount of food it said there would be ... maybe 4 servings of 2 cups each, provided the measuring cups aren't quite full. - 11/1/09
  • DINAISPO
    Is 1 frozen cube of coconut milk be equal to 1Tbsp? Also, did you actually want us to purchase 2
    different cans of coconut milk? Regular coconut milk for the marinade and light for the sauce. Please, keep in mind that many of us live in rural areas, and some ingredients are hard to get & costly. - 10/29/09
  • STEPFANIER
    Feel free to use mild curry sauce if the hot is too spicy. - 8/6/09
  • BLACK_UNICORN11
    Amazing! I was a little skeptical but intrigued enough to try it. My hubby was already planning what he'd eat instead when he didn't like this, but we both LOVED it and will make it again and again. Couldn't find curry paste in my rural area, so used curry powder instead. Served with wild rice. - 6/12/10
  • SFRIESTAD
    I made this tonight and served it over white rice. Awesome!! I made my kids something else knowing they would not like all the veggies but really so I would have more for lunch tomorrow. Great dish. - 1/4/10
  • TGALLAHER
    Too much sodium - 9/19/09
  • VANANDEL
    Excellent. Made this last night. Added green beans to the vegetable mix as well. My husband and company enjoyed it very much, served over brown rice. - 10/30/09