Chicken-Pork Satay

Oxmoor House
2 dozen appetizers.


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4 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips
1 pound lean boneless center-cut loin pork chops, cut into 1/4-inch-wide strips
1/2 cup cream of coconut
3 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon teriyaki sauce
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
2 cloves garlic, crushed
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup teriyaki sauce
2 tablespoons rice wine vinegar
1/4 teaspoon ground red pepper
3 cloves garlic, crushed
1 large sweet red pepper, seeded


Place chicken and pork in a heavy-duty, zip-top plastic bag. Combine cream of coconut and next 6 ingredients; pour over meat. Seal bag, and marinate meat in refrigerator 4 hours, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.

Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth. Set aside.

Drain meat; discard marinade. Thread chicken and pork evenly onto skewers. Cut sweet red pepper into 12 (1 1/2-inch) squares. Cut each square diagonally in half, forming 24 triangles. Place 1 triangle on the end of each skewer. Place half of skewers on rack of a lightly-greased broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done. Transfer to a serving platter. Repeat procedure with remaining skewers. Serve satay warm with peanut sauce.

Created date

August 2009

Nutritional Information

Calories 113
Caloriesfromfat 55 %
Fat 6.9 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.4 g
Carbohydrate 2.5 g
Fiber 0.0 g
Cholesterol 24 mg
Iron 0.0 mg
Sodium 182 mg
Calcium 0.0 mg