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Chicken Satay With Coconut Dipping Sauce

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Ingredients
  Light coconut milk 1⁄2 Cup (8 tbs) (Reduced Fat)
  Bottled thai green curry paste 1 Tablespoon
  Thai green curry paste 1 Tablespoon, bottled
  Boneless, skinless, chicken breasts 3⁄4 Pound, cut diagonally into 18 strips
  Peanut oil/Canola oil 1 Teaspoon
  Minced onion 1⁄4 Cup (4 tbs)
  Reduced sodium chicken broth 1⁄4 Cup (4 tbs)
  Peanut butter 2 Tablespoon
  Packed light brown sugar/Granulated sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Soak 18 (7-inch) bamboo skewers in water to cover for 30 minutes.
Combine 1/4 cup of the coconut milk and the curry paste in a zip-close plastic bag.
Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 20-30 minutes or up to 1 day.
Meanwhile, heat the oil in a small non-stick skillet over medium heat.
Add the onion and cook, stirring, until lightly browned, about 4 minutes.
Add the broth, peanut butter, sugar, salt, and the remaining 1/4 cup coconut milk; bring just to a boil.
Reduce the heat and cook, stirring, until thick and smooth, about 1-2 minutes.
Set aside.
Spray the broiler rack with non-stick spray; preheat the broiler.
Thread the chicken onto the skewers and discard the excess marinade.
Place the skewers on the broiler rack and broil 5 inches from the heat, turning once, until browned and cooked through, about 5 minutes.
Place the skewers on a platter and serve with the sauce for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Broiled
Ingredient: 
Chicken

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