Chicken Satay Dippers

Chicken Satay Dippers
Servings: 6 Total Time 35 mins


  • 4 chicken cutlets
  • 3 tablespoons brown sugar, divided
  • 2 teaspoons minced fresh ginger, divided
  • Zest and juice of 1 orange, divided
  • 2 tablespoons plus 1 tsp. sesame oil, divided
  • 2 tablespoons low-sodium soy sauce, divided
  • 2 scallions, thinly sliced, white and green parts separated
  • 1/2 10 ounce jar plum jam
  • 1/2 10 ounce jar apricot jam
  • 2 tablespoons white vinegar
  • Pinch of salt
  • 1/2 cup creamy peanut butter

Make It

1. Slice chicken lengthwise into 2 to 3 equal portions, about 1 1/2-inch wide. Combine 1 Tbs. brown sugar, 1 tsp. minced ginger, juice from half an orange, 2 Tbs. sesame oil, 1 Tbs. soy sauce, and scallion whites in a shallow bowl; add chicken and turn to coat. Let marinate in the refrigerator until ready to grill, or up to 4 hours.

2. In a small saucepan over medium-low heat, combine plum and apricot jam. Stir in 1 Tbs. vinegar, 2 Tbs. brown sugar, 1 tsp. minced ginger, orange zest, a pinch of salt and 1/4 to 1/2 cup water to thin. Stir often and heat through for approximately 15 minutes.

3. In a blender or food processor, mix peanut butter, 1 Tbs. soy sauce, 1 tsp. sesame oil, 1 Tbs. vinegar, remaining orange juice, and 1/4 to 1/2 cup water until smooth.

4. Preheat grill to medium-high. Remove chicken from marinade and weave each slice of chicken onto skewer. Wrap exposed portion in foil before grilling to prevent burning.

5. Grill about 1 to 2 minutes per side or until cooked through. Remove from grill and sprinkle with scallion greens. Serve with plum and peanut dipping sauces.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 472, Fat, total (g): 19, sat. fat (g): 4, carb. (g): 46, fiber (g): 2, sugar (g): 33, pro. (g): 30, sodium (mg): 443, calcium (mg): 36, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.