Chicken Satay with Vegetables
- 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
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.
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.
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
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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.
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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
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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
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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
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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
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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