Grilled Chicken Satay With Thai Peanut Sauce Recipe
Servings: 4
Ingredients
- 1/2 c. canned coconut lowfat milk
- 1/4 c. freshly squeezed lime juice
- 1/4 c. peanut oil
- 2 Tbsp. minced fresh cilantro leaves
- 1 tsp peeled and chopped fresh ginger
- 1 tsp sugar
- 1/2 tsp chopped garlic
- 4 x boneless skinless chicken breast halves about 4 ounces each
- 4 x lemongrass stalks about 9 inches long
- 1 1/2 c. canned coconut lowfat milk
- 6 Tbsp. smooth peanut butter
- 3 Tbsp. brown sugar
- 3 Tbsp. soy sauce
- 3 Tbsp. chopped onion
- 2 Tbsp. thai red curry paste
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh lemongrass
- 2 tsp unseasoned rice vinegar
- 1 tsp chopped lime zest
- 1/2 c. chopped fresh cilantro leaves
- 3 Tbsp. chopped fresh basil leaves
Directions
- This unusual and exotic presentation yields appetizer-size servings; for a main course, double the recipe and serve with rice. Lemongrass is a tall fibrous grass with lemony flavor; the best places to buy it fresh are at Southeast Asian markets.
- Place the coconut lowfat milk, lime juice, oil, cilantro, ginger; sugar, and garlic in a mixing bowl and stir to dissolve the sugar. Cut each chicken breast lengthwise into 3 strips and let marinate in the refrigerator for 3 or possibly 4 hrs. Remove the outer leaves of each stalk of lemongrass and cut the thinner end at an angle to make lemongrass skewers; set aside.
- To prepare the sauce, place the coconut lowfat milk, peanut butter; sugar; soy sauce, onion, curry paste, garlic, lemongrass, vinegar; lime zest, cilantro, and basil in a large saucepan. Bring just to a simmer while stirring, but don't boil. Continue cooking till the sauce thickens, about 15 min. Turn off the heat and strain the sauce before serving.
- While the sauce is cooking, thread the marinated chicken strips onto the lemongrass skewers and grill over direct medium-high heat for 2 to 3 min per side, or possibly till cooked through. Serve with the hot peanut sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 329 | 60% |
| Total Fat 38.46g | 48% |
| Saturated Fat 15.79g | 63% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 894mg | 37% |
| Potassium 577mg | 16% |
| Total Carbs 36.98g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 15.09g | 10% |
| Protein 19.46g | 31% |
