- 8
Ingredients
- PEANUT BUTTER SAUCE:
- 2 * 2 pounds boneless skinless chicken breasts
- 1/2 * 1/2 cup milk
- 6 * 6 garlic cloves, minced
- 1 * 1 tablespoon brown sugar
- 1 * 1 tablespoon each ground coriander, ground turmeric and ground cumin
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon white pepper
- 1/8 * 1/8 teaspoon coconut extract
- *
- 1/3 * 1/3 cup peanut butter
- 1/3 * 1/3 cup milk
- 2 * 2 green onions, chopped
- 1 * 1 small jalapeno pepper, seeded and finely chopped
- 2 to 3 * 2 to 3 tablespoons lime juice
- 2 * 2 tablespoons soy sauce
- 1 * 1 garlic clove, minced
- 1 * 1 teaspoon sugar
- 1 * 1 teaspoon minced fresh cilantro
- 1 * 1 teaspoon minced fresh gingerroot
- 1/8 * 1/8 teaspoon coconut extract
Preparation
Step 1
Prep: 15 min. + marinating Grill: 5 min.
Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
In a bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce. Yield: 8 servings (1 cup sauce).
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Analysis: 2 skewers with 2 tablespoons sauce (prepared with reduced-fat peanut butter, fat-free milk and reduced-sodium soy sauce) equals 202 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 428 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Chicken Satay published in Taste of Home June/July 2005, p61