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Name: Chicken Satay with Peanut Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Thai
Ingredients: 2 pounds Boneless Skinless Chicken Breast Cut Into Bite Size Pieces; 4 Tablespoons Low Sodium Soy Sauce; 4 Tablespoons Lime Juice; 2 Tablespoons Vegetable Oil; 2 teaspoons Cumin; 4 teaspoons Coriander; 2 teaspoons Turmeric; 2 Tablespoons Vegetable Oil; 1/3 cups Onion; 2 teaspoons Chili Powder; 5 Tablespoons Marinade; 1/4 cups Brown Sugar Packed; 1/2 cups Water Or More If Needed; 1 cup Creamy Peanut Butter Do Not Use Natural Or Low Fat; 1 whole Lime Cut Into Wedges, For Garnish; 1 bunch Fresh Cilantro For Garnish Chopped

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INGREDIENTS

2 pounds Boneless Skinless Chicken Breast ; Cut Into Bite Size Pieces
FOR THE MARINADE:
4 Tablespoons Low Sodium Soy Sauce
4 Tablespoons Lime Juice
2 Tablespoons Vegetable Oil
2 teaspoons Cumin
4 teaspoons Coriander
2 teaspoons Turmeric
FOR THE PEANUT SAUCE:
2 Tablespoons Vegetable Oil
1/3 cups Onion
2 teaspoons Chili Powder
5 Tablespoons Marinade
1/4 cups Brown Sugar ; Packed
1/2 cups Water ; Or More If Needed
1 cup Creamy Peanut Butter ; Do Not Use Natural Or Low Fat
1 whole Lime ; Cut Into Wedges, For Garnish
1 bunch Fresh Cilantro For Garnish ; Chopped

Servings

INSTRUCTIONS

Prep Time 20 Minutes

Cook Time 20 Minutes

1) Combine all marinade ingredients and whisk well to combine. Reserve 5 tablespoons of marinade for the sauce and refrigerate until you?re ready to make the sauce. Set the remaining marinade aside. Cut the chicken into bite size pieces and skewer*. Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers. Pour remaining marinade over chicken skewers being sure to coat thoroughly. (I use gloves, because the turmeric can stain your hands). Marinate chicken in the refrigerator for an hour.

2) For the peanut sauce, heat oil in a medium saucepan over medium heat. Saut? onions for 5-7 minutes. Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and ? cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.

3) Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes. Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges.

Makes approximately 32 ? 6?skewers for appetizers or 8 dinner size portion skewers.

*I like to skewer the chicken first before the marinade is added. It?s much less messy and when you?re entertaining, you won?t have to skewer the meat while you have guests. Again, I recommend using gloves.

NOTES

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Chicken Satay with Peanut Sauce

2 pounds Boneless Skinless Chicken Breast Cut Into Bite Size Pieces
 FOR THE MARINADE:
4 Tablespoons Low Sodium Soy Sauce
4 Tablespoons Lime Juice
2 Tablespoons Vegetable Oil
2 teaspoons Cumin
4 teaspoons Coriander
2 teaspoons Turmeric
 FOR THE PEANUT SAUCE:
2 Tablespoons Vegetable Oil
1/3 cups Onion
2 teaspoons Chili Powder
5 Tablespoons Marinade
1/4 cups Brown Sugar Packed
1/2 cups Water Or More If Needed
1 cup Creamy Peanut Butter Do Not Use Natural Or Low Fat
1 whole Lime Cut Into Wedges, For Garnish
1 bunch Fresh Cilantro For Garnish Chopped

Prep Time 20 Minutes
Cook Time 20 Minutes
1) Combine all marinade ingredients and whisk well to combine. Reserve 5 tablespoons of marinade for the sauce and refrigerate until you?re ready to make the sauce. Set the remaining marinade aside. Cut the chicken into bite size pieces and skewer*. Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers. Pour remaining marinade over chicken skewers being sure to coat thoroughly. (I use gloves, because the turmeric can stain your hands). Marinate chicken in the refrigerator for an hour.
2) For the peanut sauce, heat oil in a medium saucepan over medium heat. Saut? onions for 5-7 minutes. Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and ? cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.
3) Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes. Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges.
Makes approximately 32 ? 6?skewers for appetizers or 8 dinner size portion skewers.
*I like to skewer the chicken first before the marinade is added. It?s much less messy and when you?re entertaining, you won?t have to skewer the meat while you have guests. Again, I recommend using gloves.

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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 8 Servings

Calories: 389
Calories from Fat: 183 (47%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 5.6g
Cholesterol 65.8mg		20 %
Sodium 481.9mg		17 %
Potassium 565mg		15 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 17.4g
Protein 34.4g		49 %
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.

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Calories per serving: 389

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