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Chicken Satay
1 hr prep time
10 min cook time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make 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.
1 hr prep time
10 min cook time
4servings
2 skewers with 2 Tbsp. sauce
Print Recipe >
Step-By-Step Instructions:
-
Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.
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In a medium bowl, whisk together 1 tbsp brown sugar substitute, 1 tbsp soy sauce, half the minced garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.
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Prepare an indoor or outdoor grill.
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While the chicken is marinating, whisk together the remaining tbsp brown sugar substitute, remaining tbsp soy sauce, remaining minced garlic, peanut butter, and coconut milk in a microwave safe bowl. Set aside.
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Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.
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Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 Tbsps. of sauce.
Nutrition facts
4 Servings
-
Serving Size
2 skewers with 2 Tbsp. sauce
- Amount per serving Calories 210
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 360mg 16%
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Total Carbohydrate
5g
2%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 28g
- Potassium 480mg 10%
Ingredients
bamboo skewers
8
boneless, skinless chicken breasts
1 lbs
brown sugar substitute (divided use)
2 tbsp
lower sodium soy sauce (divided use)
2 tbsp
garlic (minced, divided use)
2 clove
minced fresh ginger
1 tsp
lime juice
2 tbsp
Asian-style hot sauce, such as sriracha
1/2 tsp
creamy peanut butter
2 tbsp
unsweetened coconut milk beverage
1/4 cup
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