Chicken Satay

2013-12-08
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m

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Nutritional Info

This information is per serving.

  • Calories

    489
  • Fat

    29.3 g
  • Saturated Fat

    0.0 g
  • Polyunsaturated Fat

    0.0 g
  • Cholesterol

    0.0 mg
  • Sodium

    1,011.9 mg
  • Potassium

    735.8 mg
  • Carbohydrate

    24.7 g
  • Fiber

    3.0 g
  • Sugars

    0.0 g
  • Protein

    36.5 g

Chicken satay. Very easy and delicious spicy Asian chicken recipe. You may also like Fried Tebasaki Chicken Wings

Chicken Satay

Ingredients

  • 8-12 bamboo skewers, soaked
  • 2 tablepoons peanut oil
  • 1 tablespoon sesame oil
  • freshly squeezed juice from 1/2 lime
  • 2 skinless, boneless chicken breasts, cubed
  • For Dip:
  • 2 tablespoons peanut oil
  • 1 small onion, peeled and finely chopped
  • 1 fresh green chile, seeded and chopped
  • 1 garlic clove, peeled and finely chopped
  • 1/2 cup (125 ml) crunchy peanut butter
  • 6-8 tablespoons water
  • freshly squeezed juice from 1/2 lime

Method

Step 1

In nonmetallic mixing bowl, combine 2 tablespoons peanut oil, 1 tablespoon sesame oil, and lime juice. Mix well and add cubed chicken.

Step 2

Cover with plastic wrap and refrigerate for 1 hour. To make a dip, in a nonstick skillet, heat peanut oil over medium-high heat.

Step 3

Add onion, chili, and garlic, and sauté over low heat, stirring occasionally for 5 minutes, until softened. Add the peanut butter, water and lime juice and simmer, stirring constantly, until peanut butter has softened enough. Drain marinated chicken cubes and thread onto soaked bamboo skewers.

Step 4

Preheat gas grill or broiler.

Step 5

Put skewers under a hot broiler or on a barbecue, turning frequently, for 10 minutes, until cooked and browned. Serve chicken satay with warm dip.

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