Chicken Sates With Peanut Dipping Sauce
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 389 |
| Total Fat | 26 g |
| Saturated Fat | 10.5 g |
| Sodium | 718 mg |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 1 g |
| Protein | 33 g |
Servings and Times TOP
| Servings | 2 |
| Marinating time | 30 minutes |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Reduced-sodium soy sauce | 1 tablespoon |
| Rice wine vinegar | 1 tablespoon |
| Canola oil | 2 teaspoons |
| Ground ginger | ½ + ¼ teaspoon |
| Boneless, skinless chicken thighs, cut into ½-inch strips | ¾ pound |
| Coconut milk | 1/3 cup |
| Smooth peanut butter | 2 tablespoons |
| Garlic clove, minced | 1 |
| Serrano chile pepper, minced (optional) | ½ |
| Salt | ¼ teaspoon |
| Juice of ½ lime |
| 6 metal skewers, or wooden ones soaked in water for at least 20 minutes |
- Directions
- Mix together soy sauce, vinegar, oil, and ½ teaspoon ginger in a small bowl. Combine marinade and chicken strips in a large plastic resealable bag and let marinate for 30 minutes in the refrigerator.
- Meanwhile, add coconut milk, peanut butter, garlic, chile, ¼ teaspoon ginger, salt, and lime juice to a medium skillet. Bring to a simmer over medium heat, whisking until smooth. Reduce heat to low and simmer 1-2 minutes, until the sauce thickens.
- Prepare grill. Thread chicken strips onto skewers so that they lie flat. Grill chicken about 3 minutes per side, until cooked through. Serve with dipping sauce.
Exchanges
4 lean meats; 3.5 fats
Side Suggestions: Brown Rice
Side Suggestions: Steamed Green Beans