Yum! I used chicken tenders, which worked out so well! The dipping sauce was way too thick so I added chicken broth until it was to the right consistency. I served with jasmine rice topped with green onions and cilantro. I also made a shredded carrot and cucumber salad with a simple vinaigrette of rice wine vinegar, canola oil, garlic, honey and salt. It complimented perfectly.
Made as directed except doubled the sauce, thanks to other reviewers. Really excellent with lovely flavours and even picky husband cleaned his plate and looking for leftovers for work tomorrow! Would serve to company with no hesitation.
I have been making this dish for years and we still love it. I usually serve it with steamed broccoli. I also marinate the chicken for a few hours and I double the sauce. There never seems to be enough...
I think this is my favorite Cooking Light recipe EVER. I have been making this recipe for years and never get sick of it. It is frequently requested by my friends - even my Indian friends. It is great to have a healthier chicken sate recipe!
This chicken was absolutely amazing! The marinade was really the best part and I would definitely just make the chicken in the marinade again routinely. We don't have a grill so I pan seared the chicken in some peanut oil and it turned out juicy, slightly charred and delicious. Go easy on the garlic in the sauce, it definitely comes through and is a little too potent. Also recommend a little more lime juice in the sauce and to heat it up on the stovetop to mix all the flavors together into a nice, warm sauce. Absolutely delish and a keeper!!
Super quick and easy. Great sauce and meat combo. I also marinated for a couple hours and taste was phenomenal. My boyfriend loves peanut butter and asks for this all the time. I think it's the sauce that really makes it outstanding.
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