Chicken Saté with Peanut Sauce

Chicken Saté with Peanut Sauce Recipe
Randy Mayor
Classic Indonesian satés feature skewered meat, fish, or poultry that is grilled or broiled. Total time: 45 minutes.

Yield:

4 servings (serving size: 2 skewers and about 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

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.

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

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.

Note:

Viviana Carballo,

March 2006
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