Chicken Satay
Servings
4Serving size
4 ounces chicken with sauceThis recipe can be multiplied or divided by 2. This recipe does makes great leftovers hot or cold. If reheating, do so gently. Serve with Thai Peanut Sauce.
Serve with Coconut Rice or Coconut Rice – Low Sodium Version
AND
Serve with Thai Cucumber Salad or Thai Peanut Sauce
Ingredients
| 1 tsp. Sugar |
| 1/4 tsp. Salt |
| 1 Tbsp. Curry powder |
| 1/2 cup Lite Coconut Milk |
| 16 ounces Boneless, skinless chicken breast (cut into 4 4-ounce strips) |
| 1 100 grams Spray olive oil |
Instructions
Place the sugar, salt, curry powder, coconut milk, and pepper in a small bowl and whisk until smooth.
Thread the chicken slices onto the skewers. Put the chicken in the bottom of a large enough dish to allow them to all lay flat (I used a rectangular Pyrex dish). Top with the satay marinade. Marinate for at least 30 minutes (overnight is best but a half hour or so will do). Place a non-stick griddle on the range over medium high heat. Spray lightly with oil and place the skewered chicken on the griddle.
Cook on each side about 8 - 10 minutes, until cooked through. After each turn of the chicken baste with a little of the remaining marinade.
Serve the chicken over Coconut Rice and top with Thai Peanut Sauce.
Serve this recipe with one of these starch side dishes.
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
AND
Serve this recipe with one of these vegetable side dishes.
Thai Cucumber Salad
Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…
Thai Peanut Sauce
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is, quite simply, as easy as it gets for a great meal. Mix marinade – 1 minute. Marinate chicken – gotta wait a bit. Mix peanut sauce – 1 minute. Cook rice – gotta wait a bit. Cook chicken – serve.
If you’re feeling really adventurous, have the Thai Cucumber Salad with this. That’ll take a whole five minutes to prep.
In the time that it takes to drive to the local Thai restaurant you can make dinner that’s just as good and a whole lot better for you.