Thai Chicken Satay
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 307.2
- Total Fat: 18.3 g
- Cholesterol: 65.7 mg
- Sodium: 512.3 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.7 g
- Protein: 30.2 g
View full nutritional breakdown of Thai Chicken Satay calories by ingredient
Number of Servings: 4
Ingredients
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THAI CHICKEN SATAY
1 lb. boneless chicken in bite size pieces
2 tsp. curry powder
1 tsp. grated fresh ginger
1 tsp. minced garlic
1 tsp. cumin
1/2 c. coconut milk
1 tbsp. grated lemon peel
1/2 tsp. chili powder
Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.
PEANUT SAUCE:
1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
1/3 c. coarsely chopped onion
2 cloves minced garlic
1/2-3/4 c. coconut milk
1/2 tsp. soy sauce
1 tsp. lime juice
Some red pepper flakes
1/2 tsp. minced ginger
1/2 tsp. ground coriander
Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay.
Directions
THAI CHICKEN SATAY
1 lb. boneless chicken in bite size pieces
2 tsp. curry powder
1 tsp. grated fresh ginger
1 tsp. minced garlic
1 tsp. cumin
1/2 c. coconut milk
1 tbsp. grated lemon peel
1/2 tsp. chili powder
Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.
PEANUT SAUCE:
1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
1/3 c. coarsely chopped onion
2 cloves minced garlic
1/2-3/4 c. coconut milk
1/2 tsp. soy sauce
1 tsp. lime juice
Some red pepper flakes
1/2 tsp. minced ginger
1/2 tsp. ground coriander
Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay.
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELPETHIG.
1 lb. boneless chicken in bite size pieces
2 tsp. curry powder
1 tsp. grated fresh ginger
1 tsp. minced garlic
1 tsp. cumin
1/2 c. coconut milk
1 tbsp. grated lemon peel
1/2 tsp. chili powder
Add to a heated skillet: curry powder, ginger, garlic and cumin. Cook over medium heat until curry is slightly browned (1 minute). Add this mixture to coconut milk in a bowl. Add lemon peel. Add chili powder. Add chicken marinate for 30 minutes. Put chicken pieces on skewers, you can also skewer onion pieces, pepper, bamboo shoots, mushroom slices. Grill over hot coals about 4 minutes. Serve with Peanut Sauce for dipping.
PEANUT SAUCE:
1 c. dry roasted unsalted peanuts (or 2 tbsp. peanut butter)
1/3 c. coarsely chopped onion
2 cloves minced garlic
1/2-3/4 c. coconut milk
1/2 tsp. soy sauce
1 tsp. lime juice
Some red pepper flakes
1/2 tsp. minced ginger
1/2 tsp. ground coriander
Blend in blender to make paste. Cook over low heat. Stir constantly (around 10 minutes). Serve hot with grilled Satay.
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELPETHIG.