Every time I thought about making Chicken Satay, I would find a recipe that asked for ingredients I did not have on hand. Some of you may have red curry paste and fish sauce in your fridge or pantry. I don't. I also did not want to purchase a bunch of ingredients that I wouldn't get around to using again until they went bad. The other side effect of using ingredients like fish sauce is that if my kids saw me using it, they'd complain and get grossed out. So, Thai, Thai again. Sorry, couldn't help it.
I found a recipe that uses ingredients that are easy to find in any grocery store. My kids actually ate this. Hooray! This particular recipe came from Food.com and was easy and quick to make.
Mix the first 8 ingredients, remove 1 cup and refrigerate.
Cut the chicken into strips and marinate in remaining sauce for 1 hour.
Heat broiler (or grill) thread strips of marinated chicken onto skewers. Oh, and that part about soaking the skewers is very necessary. I forgot and only had about 10 minutes to soak them, they all burned where they were exposed. Broil for about 3 minutes, flip and broil for another 3 minutes. This will depend on how thick you cut your chicken also.
Take the cup of reserved sauce from the refrigerator and reheat in the microwave for 30 seconds or so. Serve sauce as a dip. The chicken goes great with white or jasmine rice and some veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1779g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1707 (61%)|
|Amt Per Serving||% DV|
|Total Fat 189.7g||253 %|
|Saturated Fat 78.6g||393 %|
|Monounsaturated Fat 63.3g|
|Polyunsanturated Fat 34.3g|
|Cholesterol 580.6mg||179 %|
|Sodium 652mg||22 %|
|Potassium 5723.1mg||151 %|
|Total Carbohydrate 58.4g||17 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 43.7g|
|Protein 235g||336 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2813
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.