Satay Chicken Skewers with Spicy Peanut Dipping Sauce

Satay Chicken Skewers with Spicy Peanut Dipping Sauce

  • Servings: 16 skewers plus 1 1/2 cups sauce. Serves 4 as an entree and 16 as an appetiser
  • Difficulty: Easy
  • Print

Here is a delicious and healthy Satay Chicken Skewers recipe with a lighter version of Spicy Peanut Sauce.

Rating: 5 out of 5.

Ingredients

16 bamboo or metal skewers*, 8 to 12-inches  
1 lb. skinless, chicken breast tenders or chicken thigh meat, trimmed of all fat
Marinade
¼ cup hoisin sauce
3 tbsp. plum sauce
¼ cup white vinegar
1 tbsp. white or brown sugar
¼ to ½ tsp. Chinese chili sauce (optional) 
2 cloves fresh garlic, minced or pressed
¼ cup cilantro, chopped (optional)
Spicy Peanut Dipping Sauce
1¼ cups light coconut milk 
3 tbsp. best quality smooth peanut butter
1½ to 2 tbsp. Massaman curry paste (2 if you like it hot!)
3 tbsp. sugar
1 tbsp. regular soy sauce 
1 tbsp. fresh lime juice
1 tsp. real coconut extract (optional)

Directions

I. Rinse tenders or thighs and pat dry. Slice thighs lengthwise into strips, about ½-inch wide. 

2. Mix marinade ingredients together in a shallow oblong nonmetallic container. Thread one tender or one to two pieces of thigh meat on each skewer, leaving at least ½‑inch of skewer uncovered at each end. 

3. Add chicken skewers to container, covering both sides with marinade. Cover container and marinate 1 hour or longer in the refrigerator, turning skewers at least once. 

4. While chicken is marinading, place all ingredients in saucepan except coconut extract and lime juice. Stirring often, bring sauce to a low boil over medium to medium high heat.

5. Stirring constantly, add coconut extract and continue to cook 30 to 60 seconds. Pour sauce into a bowl, stir in lime juice and let cool for 15 minutes. When sauce has cooled, adjust seasonings if necessary. Serve sauce with skewers, either warm or cold. Sauce can be made a day ahead, covered and refrigerated for seven days.

6. Bake: Preheat oven to 375 F. Place skewers on a baking sheet and bake for 6 to 8 minutes, turning skewers once.
Broil: Place oven rack closest to broiler and preheat to 450 F. When oven is preheated, turn oven to broil and place baking sheet under broiler. Broil meat 2 to 3 minutes per side, turning once.
Grill: Light coals about 1 hour ahead, or so that they develop a white ash. Or turn gas grill on and set at medium. Place skewers over heat and grill for 3 to 4 minutes, rotating skewers several times. Serve skewers hot with sauce on the side.

Cook’s Note: If using bamboo skewers and broiling or grilling, soak skewers in water for 1 hour or more to prevent from burning on grill.

Nutrition

Nutrition Information: 1 skewer with 2 tbsp. sauce, 70 calories; 3g fat; 5g protein; 4g carbohydrate; 30mg cholesterol; 250mg sodium.

Sauce Nutrition Information: 2 tbsp. serving 60 calories; 4g fat; 6g carbohydrate; fiber 0g; 2g protein; 0 cholesterol; 248mg sodium

Original Nutrition Information: 2 tbsp. serving 140 calories; 16g fat; 2g carbohydrate; 0g fiber; 2g protein; 0 cholesterol ;370mg sodium

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s