Chicken Satay Photo
Chicken Satay

Prep and Cook Time 30 minutes

YIELD Makes 8 servings


1 pound chicken tenders or boneless skinless chicken breasts, cut into 8 strips
2 tablespoons reduced-sodium soy sauce
Satay Dipping Sauce
Nonstick cooking spray
2 tablespoons finely chopped onion
1 clove garlic, minced
Dash ground ginger
1/2 cup regular or reduced-fat chunky peanut butter
3 to 4 tablespoons reduced-sodium soy sauce
3 to 4 tablespoons white wine vinegar or rice wine vinegar
1 teaspoon sugar


  1. Place chicken in 8X8-inch baking pan; drizzle with 2 tablespoons soy sauce and toss. Let stand 5 to 10 minutes.
  2. Thread 1 chicken tender on metal or bamboo skewer. Repeat with remaining chicken tenders. Arrange skewers on broiler pan. Broil 4 inches from heat 3 to 5 minutes per side or until chicken is no longer pink in center.
  3. Meanwhile, prepare Satay Dipping Sauce. Spray small saucepan with cooking spray; heat over medium heat until hot. Add onion, garlic and ginger; cook and stir 2 to 3 minutes or until onion is tender. Add remaining ingredients; cook 1 minute, stirring constantly, or just until sauce is smooth and hot. Spoon into bowl for dipping.
  4. Arrange chicken on serving platter. Serve with Satay Dipping Sauce.
This recipe appears in: Asian
Serving Size: 1 chicken tender with about 2 tablespoons dipping sauce
Sodium 471 mg
Protein 18 g
Fiber 1 g
Carbohydrate 10 g
Cholesterol 33 mg
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 35 %
Calories 172
Meat 2-1/2
Starch 1/2
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