Almond Butter Chicken Satay

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Almond Butter Chicken SatayRecipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.

Serves 4 (serving size: 2 skewers, 3 tablespoons sauce, 6 cucumber slices, and 1 lime wedge)

Ingredients

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1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (hot chile sauce)
Cooking spray
24 cucumber slices
4 lime wedges

Preparation

Hands-on: 18 Minutes
Total: 2 Hours, 18 Minutes

1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.

2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.

3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.

Created date

December 2014

Nutritional Information

Calories 224
Fat 8.9 g
Satfat 1.5 g
Monofat 3.5 g
Polyfat 1.6 g
Protein 26 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 73 mg
Iron 1 mg
Sodium 564 mg
Calcium 47 mg