Thai Chicken Satay with Spicy Peanut Sauce
http://www.eatingwell.com/recipes/thai_chicken_satay_with_spicy_peanut_sauce.html
From EatingWell: July/August 2009, August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips.
4 servings | Active Time: 30 minutes | Total Time: 35 minutes
Ingredients
Thai Chicken Satay with Spicy Peanut Sauce
- 3 tablespoons lime juice
- 3 tablespoons canola oil
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons fish sauce, (see Ingredient Note)
- 1/2 teaspoon crushed red pepper
- 1 pound chicken tenders
Spicy Peanut Sauce
- 2 tablespoons smooth natural peanut butter
- 2 tablespoons 'lite' coconut milk, (see Tip)
- 1 tablespoon lime juice
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon crushed red pepper, or to taste
Preparation
- Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
- To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
- Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.
Nutrition
Per serving : 286 Calories; 18 g Fat; 2 g Sat; 8 g Mono; 63 mg Cholesterol; 6 g Carbohydrates; 25 g Protein; 1 g Fiber; 463 mg Sodium; 225 mg Potassium
Exchanges: 3 very lean meats, 1 fat
Tips & Notes
- Make Ahead Tip: Covered and refrigerate the peanut sauce for up to 2 days. | Equipment: 12 wooden skewers (see Tip)
- Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
- Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
- To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.)