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Chicken Satay

This makes a great party appetizer. You can serve the dip in a bowl on a large platter and surround it with the skewers.

Prep Time: 1 hour

Nutritional Facts

Serving Size: 1 skewer + 1 tablespoon sauce

  • Calories 110
  • Carbohydrate 5 g
  • Protein 14 g
  • Fat 3.5 g
  • Saturated Fat 1 g
  • Dietary Fiber 0 g
  • Cholesterol 35 mg
  • Sodium 195 mg

This Recipe Serves 8

Ingredients

8 bamboo skewers
1 pound skinless, boneless chicken breasts
1 tablespoon Splenda Brown Sugar blend
1 tablespoon lower sodium soy sauce
1 clove garlic, minced
1 teaspoon ginger, minced
2 tablespoons lime juice
½ teaspoon Asian-style hot sauce (Sriracha)

For the Satay Sauce:
1 tablespoon Splenda Brown Sugar blend
1 tablespoon lower sodium soy sauce
1 clove garlic, minced
2 tbsp creamy peanut butter
¼ cup unsweetened coconut milk beverage

Instructions

  1. Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.
  2. In a medium bowl, whisk together Splenda Brown Sugar, soy sauce, garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.
  3. Prepare an indoor or outdoor grill.
  4. While the chicken is marinating, whisk together the sauce ingredients in a microwave safe bowl. Set aside.
  5. Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.
  6. Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 tablespoons of sauce.

MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this recipe can be gluten-free.

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