Photo: Chicken Satay with Spicy Peanut Sauce Recipe
Notes
Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.
Ingredients
- 2 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 2 stalks fresh lemongrass, thinly sliced (optional)
- 2 tablespoons agave nectar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon chili flakes
- 4 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons vegetable oil, plus more for grilling
- 1/4 small Napa cabbage, shredded (about 3 cups)
- 6 ounces snap peas, shredded
- 1/4 cup cilantro leaves
- Wooden skewers
- Spicy Peanut Sauce for serving, recipe follows
1. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
2. Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
3. Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
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Nutritional analysis per serving (includes peanut sauce)
Calories 225; Total Fat 9g (Sat Fat 1.5g, Mono Fat 2.5g, Poly Fat 4g); Protein 22g; Carb 15g; Fiber 2g; Cholesterol 44mg; Sodium 654mg
Spicy Peanut Sauce:
- 3 tablespoons reduced-fat smooth peanut butter
- 1/4 cup light coconut milk
- 2 teaspoons fish sauce
- 1 to 2 teaspoons chili-garlic sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon agave nectar
Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.
Yield: 6 servings
Nutritional analysis per serving (for spicy peanut sauce only)
Calories 60; Total Fat 3g (Sat Fat 1g, Mono Fat 1g, Poly Fat 1g) ; Protein 2g; Carb 6g; Fiber 1g; Cholesterol 0mg; Sodium 227mg
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By UliC
Tampa, Fl
on October 15, 2012
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We have never tried to make thai food at home, other than Rice dishes, so we did the recipe exactly as shown. We used a grill cast iron pan. If you cook the chicken in a normal pan, it will get soggy instead of crisp. All I can say is it was absolutely perfect. We made the cabbage etc. at the time we made the marinade and let the dressing really soak into the veggies. It was still crunchy and a nice counterpoint to the Peanut sauce. It was the perfect meal for 2 people, however, we did not eat anything else with it.
By grace.martell_5...
Pleasanton, CA
on June 11, 2012
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This is a review for the Spicy Peanut Sauce. I made my own chicken skewers and marinade.
I made a couple of little changes to the sauce; didn't use fish sauce, otherwise used these measured ingredients. Since we like spicey, I upped the chili-garlic sauce. It was so good! We ate the leftover sauce with some celery sticks. Excellent!
By Wisher_1
Ohio
on March 04, 2012
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Very easy. A satisfying, tasty dish
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