Chicken Satay with Spicy Peanut Sauce

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Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

This recipe comes courtesy of the Food Network. Substitute the soy sauce with gluten free tamari, to make this a gluten and dairy free dish.

Chicken Satay with Spicy Peanut Sauce  Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-satay-with-spicy-peanut-sauce-recipe.html?oc=linkback

Chicken Satay with Spicy Peanut Sauce

Total Time:
2 hr 33 min
Prep:
25 min
Inactive:
2 hr
Cook:
8 min
Yield: 6 servings, about 24 skewers
Level: Easy

 

 

 

Ingredients
2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce (alternatively use gluten free tamari)
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Wooden skewers
Spicy Peanut Sauce for serving, recipe follows

Spicy Peanut Sauce:
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

Directions
1. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce (or gluten free tamari), ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.

2. Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.

3. Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving (includes peanut sauce)

Calories 225; Total Fat 9g (Sat Fat 1.5g, Mono Fat 2.5g, Poly Fat 4g); Protein 22g; Carb 15g; Fiber 2g; Cholesterol 44mg; Sodium 654mg

Spicy Peanut Sauce:
Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

Yield: 6 servings

Nutritional analysis per serving (for spicy peanut sauce only)

Calories 60; Total Fat 3g (Sat Fat 1g, Mono Fat 1g, Poly Fat 1g) ; Protein 2g; Carb 6g; Fiber 1g; Cholesterol 0mg; Sodium 227mg

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-satay-with-spicy-peanut-sauce-recipe.html?oc=linkback

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