Chicken Satay With Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 230.2
  • Total Fat: 9.6 g
  • Cholesterol: 43.8 mg
  • Sodium: 631.9 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 23.1 g

View full nutritional breakdown of Chicken Satay With Vegetables calories by ingredient
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Number of Servings: 6


    1 T coconut milk
    1 T brown sugar
    2 T Braggs liquid aminos
    2 cloves garlic, chopped
    1 t cumin
    1 lime, juiced (about 2 T)

    1/4 cup natural, no salt-added peanut butter
    1 lime, juiced (about 2 T)
    1/4 teaspoon red pepper flakes
    1 T hot curry paste (use mild if you don't like much heat)
    3 T Braggs liquid aminos
    1 T light coconut milk
    1/2-3/4 c water

    Vegetables and Chicken:
    16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes
    1 T Extra Virgin Olive oil
    1.5 c carrots, shredded
    1 onion, sliced
    1 c mushrooms, sliced
    1 c broccoli florets
    1 c sugar snap peas
    1 red pepper, sliced


1. 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.
2. 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.
3. Remove the chicken from the refrigerator and stir fry in 1 tablespoon of Olive oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve.
4. 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.
5. Add chicken back into the wok along with the sauce. Heat mixture for 1-2 minutes or until the chicken is hot.

Serve on top of rice

Serving Size: 6 two cup servings

TAGS:  Poultry |

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