Chicken Satay With Peanut-Coconut Sauce

Makes 30
Prep 15 m
Chill 60 m
Broil 6 m



  1. 1 of 5 In large bowl, whisk peanut butter, coconut milk, lime juice, soy, brown sugar, ginger, garlic and pepper flakes. Remove 3/4 cup sauce to small bowl; refrigerate for dipping.
  2. 2 of 5 Cut chicken cutlets across grain into long strips, about 3/4-inch thick. Add chicken strips to large bowl with the remaining peanut-coconut sauce; stir to coat. Marinate, covered, in refrigerator 1 hour or overnight.
  3. 3 of 5 Bring reserved 3/4 cup peanut-coconut dipping sauce to room temperature. Or microwave on medium power 1 minute. Set oven rack 4 inches from broiler. Heat broiler.
  4. 4 of 5 Thread 1 chicken strip onto each presoaked skewer. Coat broiler-pan rack with nonstick cooking spray. Arrange chicken skewers in single layer on prepared rack.
  5. 5 of 5 Broil until chicken is browned and cooked through, about 6 minutes. Arrange skewers on platter. Serve with dipping sauce. Sprinkle cilantro over sauce, if desired.
Nutrition Information for Chicken Satay With Peanut-Coconut Sauce
Servings Per Recipe: 30
Per Serving: 2 g carb., 6 g Fat, total, 17 mg chol., 3 g sat. fat, 99 mg sodium, 90 kcal cal., 7 g pro., 0 g fiber
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Printed from 07/19/2019