Chicken Satay with Peanut Sauce
Recipe courtesy of National Peanut Board.
4 skinless, boneless chicken breasts (about 1 1/4 pound) cut into 1-inch cubes
3 tablespoons soy sauce
2 teaspoons sesame, peanut or olive oil
2 tablespoons finely chopped cilantro or parsley
2 cloves garlic, crushed
Pinch of coarsely ground black pepper
8 ounces fresh mushrooms
1 sweet green pepper, cut into 1-inch squares
1 sweet red pepper, cut into 1-inch squares
1 small red onion, quartered and separated into layers
1 tablespoon sesame seeds
1 teaspoon olive oil
1 onion, finely chopped
1 teaspoon chili powder
1 teaspoon tomato paste
2 tablespoons water
1/4 cup chunky peanut butter
3/4 cup 2% milk
- In a medium bowl, stir together chicken, soy sauce, sesame oil, coriander, garlic and pepper. If time permits, cover chicken, place in the refrigerator and let marinate for 30 minutes or overnight.
- Preheat barbecue grill to medium-high. If using bamboo skewers, soak in water for 30 minutes.
- Thread 8 long skewers alternately with the chicken and one piece of each of the vegetables. Discard any leftover chicken marinade.
- Place skewers on greased barbecue grill. Close lid and grill for 12 to 15 minutes, turning several times or until chicken is cooked through.
- Meanwhile, make the dipping sauce by heating oil in a nonstick frying pan over medium-high heat. Add onions and cook for 4 minutes or until translucent.
- Mix the chili powder with the tomato paste and water; stir into onions and cook for 1 minute. Stir in the peanut butter and the milk; reduce heat to medium-low and cook for 4 minutes or until mixture just begins to thicken.
- For a spicier sauce, add 1 teaspoon of Cajun spice or crushed hot pepper flakes, or add a chopped seeded jalapeño pepper. Sprinkle the cooked kabobs with sesame seeds and serve hot with the peanut dipping sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 400; Total Fat: 18g; Cholesterol: 100mg; Total Carbs: 18g; Fiber: 4g; Sugar: 8g; Protein: 46g; Sodium: 940mg.
Recipe and photograph courtesy of National Peanut Board.