Keep on track with your muscle-shredding diet plan by cooking these chicken skewers made with skinless, boneless chicken breasts. Plus, the dipping sauce made with peanut butter adds even more protein.
Skill level: Beginner
Start to Finish: 21 minutes plus refrigeration time
Prep: 15 minutes
Cook: 6 minutes
For the chicken
¾ cup lite coconut milk
3 tablespoons lime juice
2 teaspoons fish sauce
1 tablespoon reduced-sodium soy sauce
2 teaspoons sriracha
2 pounds thinly pounded boneless, skinless chicken breast
10 wooden skewers cut in half, soaked in water
For the peanut sauce
2 cloves garlic, minced (about 2 teaspoons)
2 packed teaspoons grated ginger
⅓ cup natural creamy peanut butter
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar (unseasoned)
1 tablespoon dark brown sugar
1 teaspoon sriracha
2 tablespoons hot water
Chopped peanuts and cilantro for garnish
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For the Chicken
1. In a small mixing bowl, combine the coconut milk, lime juice, fish sauce, soy sauce, and sriracha. Place chicken cutlets in a resealable bag and pour the marinade over them. Gently toss chicken until well-coated. Refrigerate for at least 30 minutes.
2. Set oven to broil (or if using grill, pre-heat grill or grill pan over medium-high heat). Line a baking sheet with aluminum foil (use two baking sheets depending on size).
3. Thread one chicken cutlet onto each soaked skewer, working the skewer in and out of the meat, down the middle of the piece. Spread chicken skewers on prepared baking sheet, drizzle any remaining marinade on top, and broil for 5-6 minutes, turning halfway through.
For the peanut sauce
1. Combine the sauce ingredients up to and including sriracha in a mini food processor and puree until smooth and well blended. Add 2 tablespoons of hot water and puree again to thin out the sauce. Add more hot water if thinner sauce is desired. Transfer sauce to a small serving dish.
2. Serve chicken satay with peanut sauce and garnish with chopped peanuts and cilantro.
Nutrition Information (per mini skewer, without peanuts and cilantro for garnish)
Calories: 90; Total Fat: 4 grams; Saturated Fat: 1 gram; Protein: 11 grams: Carbohydrates: 3 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 33 milligrams; Sodium: 145 milligrams
Recipe and photo by Jessica Fishman Levinson, MS, RDN, CDN of Nutritioulicious.