Chicken Satay
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Chicken Satay
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 16 | chicken tenders (about 2-1/4 pounds) or 4 boneless, skinless chicken breasts, cut into 16 thin strips |
| 1/2 | cup reduced-sodium soy sauce |
| Peanut Sauce: | |
| 1 | tablespoon vegetable oil |
| 1 | onion, chopped |
| 2 | cloves garlic, minced |
| 2 | teaspoons ground ginger |
| 1/2 | cup peanut butter |
| 1‑1/2 | teaspoons ketchup |
| 1/2 | cup water |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon freshly ground black pepper |
PREPARATION:
- Marinate chicken in soy sauce in resealable bag 45 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until golden brown. Add ginger, and stir to blend. Add peanut butter, ketchup, water, salt and pepper, and stir to blend.
- Reduce heat to low. Cook until mixture is heated through. Transfer to blender and purée until smooth.
- Preheat broiler, and spray broiler rack with nonstick cook spray. Thread chicken strips onto 16 (8-inch) bamboo skewers. Broil 6 inches from heating element 5 to 6 minutes until just cooked through, turning once.
- Serve with peanut sauce.
To Grill:
Replace Step 4. Spray grid with nonstick cooking spray. Preheat grill to medium-high heat. Thread chicken strips onto 16 (8-inch) bamboo skewers. Place skewers onto grill and cook 5 to 6 minutes, turning halfway through. Be certain the chicken is cooked through; internal temperature should be 170°F.
Cook's Tip
For best results, soak bamboo skewers in water for about 30 minutes before using to make them more pliable and to prevent them from burning.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Serving Size: | 4 tenders |
| Sodium | 1476 mg |
| Protein | 71 g |
| Fiber | 2 g |
| Carbohydrate | 15 g |
| Cholesterol | 148 mg |
| Saturated Fat | 5 g |
| Total Fat | 24 g |
| Calories from Fat | 39 % |
| Calories | 558 |
DIETARY EXCHANGE:
| Meat | 9 |
| Starch | 1 |
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