Thai Chicken Satay

By tonyglib

Satay is one of the best and most common orders at any Thai restaurant. It's also a pretty popular party app. But those creamy, nutty sauces and potentially oily, fatty meats could mean trouble... Get ready to cheer with joy over our take. (It's not 100 percent authentic, but we're rebels.) Check out our Hip-Hip-Hooray Chicken Satay!


Serving Size: 2 skewers with sauce
Calories: 307
Fat: 16g
Sodium: 819mg
Carbs: 9g
Fiber: 2g
Sugars: 7g
Protein: 25g

Weight Watchers Points: 2

Ingredients

• Chicken Skewers:
• 12 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
• 1/8 tsp. curry powder
• 1/8 tsp. salt
• 2 dashes black pepper
• Sauce:
• 1/3 cup plain light soymilk
• 2 tbsp. reduced-fat peanut butter, room temperature
• 1 1/2 tbsp. lite/low-sodium soy sauce
• 1 tsp. granulated sugar
• 1/4 tsp. crushed garlic
• 1/4 tsp. dried minced onion
• 1/8 tsp. cayenne pepper
• 1/4 cup plain fat-free yogurt

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.)

Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 - 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.)

Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until hot and well mixed, about 5 minutes.

Remove sauce from heat and let cool slightly. Add yogurt and stir until smooth and blended. Serve sauce with chicken skewers, spoon it on, and EAT!