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Randy Mayor Photo by: Randy Mayor

Chicken Saté with Peanut Sauce

Classic Indonesian satés feature skewered meat, fish, or poultry that is grilled or broiled. Total time: 45 minutes.

Cooking Light MARCH 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 424
  • Calories from fat: 33%
  • Fat: 15.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 47.2g
  • Carbohydrate: 23.7g
  • Fiber: 2.7g
  • Cholesterol: 99mg
  • Iron: 2.6mg
  • Sodium: 745mg
  • Calcium: 37mg
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Chicken Saté with Peanut Sauce Recipe

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