Chicken Satay

Recipe from

Oxmoor House

Nutritional Information

Calories 62
Caloriesfromfat 29 %
Fat 2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.4 g
Carbohydrate 1.9 g
Fiber 0.0 g
Cholesterol 21 mg
Iron 0.0 mg
Sodium 149 mg
Calcium 0.0 mg


7 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips
1/4 cup unsweetened pineapple juice
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground red pepper
2 cloves garlic, crushed
1/4 cup plus 2 tablespoons low-sodium soy sauce
3 tablespoons creamy no-salt-added peanut butter
2 tablespoons rice wine vinegar
1 tablespoon water
1/4 teaspoon ground red pepper
1 large sweet red pepper, seeded
Vegetable cooking spray


Place chicken in a heavy-duty, zip-top plastic bag. Combine pineapple juice and next 4 ingredients; pour over chicken. Seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.

Combine soy sauce, peanut butter, vinegar, water, and 1/4 teaspoon ground red pepper in container of an electric blender; cover and process until smooth. Set aside.

Drain chicken; discard marinade. Thread chicken 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 broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken is done. Transfer to a serving platter. Repeat procedure with remaining skewers. Serve satay warm with peanut sauce.

Light and Luscious,

Oxmoor House

January 1994
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