Chicken Satay Photo
Chicken Satay

YIELD Makes 4 to 6 servings


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


  1. Marinate chicken in soy sauce in resealable bag 45 minutes.
  2. 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.
  3. Reduce heat to low. Cook until mixture is heated through. Transfer to blender and purée until smooth.
  4. 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.
  5. 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
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
Meat 9
Starch 1
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