Chicken Satay

Yield: 2 dozen appetizers.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 29%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.4g
  • Carbohydrate: 1.9g
  • Fiber: 0.0g
  • Cholesterol: 21mg
  • Iron: 0.0mg
  • Sodium: 149mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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