Chicken Satay With Peanut Sauce

An easy chicken satay served with a Thai inspired peanut sauce. The chicken is soaked in a coconut milk marinade before baking in the oven or grilling.

 SERVINGS: 4 SERVINGS

INGREDIENTS:

• 2 boneless skinless chicken breasts (¾ to 1 pound total)

• 10 wooden skewers soaked for about 30 minutes before using

• 1 scallion thinly sliced

Marinade:

• ½ cup full-fat coconut milk

•  3 cloves garlic minced

• ½ tsp curry powder

•  ½ tsp salt

•  ½ tsp ground black pepper

•  ¼ tsp cayenne powder

Peanut sauce:

• ¼ cup natural creamy peanut butter

•  3 cloves garlic minced

• 2 Tbsp sesame oil

• 1 Tbsp olive oil

• 1 Tbsp soy sauce

• 1 Tbsp lime juice

INSTRUCTIONS:

1. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
2. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.
3. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
4. Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.

NUTRITION:

• Calories 330

• Total Fat 20 g

• Saturated Fat 3 g

• Trans Fat 0 g

• Cholesterol 66 mg

• Sodium 500 mg

• Potassium 300 mg

• Total Carb 5 g

• Dietary Fiber 2 g

• Sugars 1.5 g

• Protein 30 g