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Chicken Saté with Peanut Sauce

Randy Mayor
Yield 4 servings (serving size: 2 skewers and about 1/4 cup sauce)
Classic Indonesian satés feature skewered meat, fish, or poultry that is grilled or broiled. Total time: 45 minutes.

Ingredients

  • Sat[SPECIAL_CHAR
  • 1/2 cup chopped shallots (about 4)
  • 2 tablespoons dark brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sambal oelek (chile paste with garlic)
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons coriander seeds
  • 2 teaspoons canola oil
  • 1 teaspoon fish sauce
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black peppercorns
  • Dash of freshly ground nutmeg
  • 4 garlic cloves
  • 2 whole cloves
  • 1 1/2 pounds chicken breast tenders
  • Peanut Sauce:
  • 1/2 cup reduced-fat creamy peanut butter
  • 1/3 cup water
  • 3 tablespoons lime juice
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons dark brown sugar
  • 1 teaspoon hot paprika
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • Remaining ingredient:
  • Cooking spray

Nutrition Information

  • calories 424
  • caloriesfromfat 33 %
  • fat 15.5 g
  • satfat 3.2 g
  • monofat 1.3 g
  • polyfat 0.9 g
  • protein 47.2 g
  • carbohydrate 23.7 g
  • fiber 2.7 g
  • cholesterol 99 mg
  • iron 2.6 mg
  • sodium 745 mg
  • calcium 37 mg

How to Make It

  1. Preheat broiler.

  2. To prepare saté, place first 13 ingredients in a food processor, and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.

  3. To prepare peanut sauce, combine peanut butter and next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk.

  4. Remove chicken from bag; discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done. Serve with peanut sauce.