Chicken Satay With Peanut-Coconut Sauce

Chicken Satay With Peanut-Coconut Sauce
Servings: 30 Yield: 30 skewers Prep 15 mins Chill 1 hr Broil 6 mins


  • 1/2 cup creamy peanut butter
  • 1 cup canned coconut milk (not cream of coconut)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons dark brown sugar
  • 1 teaspoon ground ginger
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red-pepper flakes
  • 1 3/4 pounds thin-sliced chicken cutlets
  • 30 bamboo skewers (6-inch), soaked in water 1 hour
  • Chopped fresh cilantro or parsley (optional)

Make It

1. In large bowl, whisk peanut butter, coconut milk, lime juice, soy, brown sugar, ginger, garlic and pepper flakes. Remove 3/4 cup sauce to small bowl; refrigerate for dipping.

2. Cut chicken cutlets across grain into long strips, about 3/4-inch thick. Add chicken strips to large bowl with the remaining peanut-coconut sauce; stir to coat. Marinate, covered, in refrigerator 1 hour or overnight.

3. Bring reserved 3/4 cup peanut-coconut dipping sauce to room temperature. Or microwave on medium power 1 minute. Set oven rack 4 inches from broiler. Heat broiler.

4. Thread 1 chicken strip onto each presoaked skewer. Coat broiler-pan rack with nonstick cooking spray. Arrange chicken skewers in single layer on prepared rack.

5. Broil until chicken is browned and cooked through, about 6 minutes. Arrange skewers on platter. Serve with dipping sauce. Sprinkle cilantro over sauce, if desired.

Nutrition Facts

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 90, Fat, total (g): 6, chol. (mg): 17, sat. fat (g): 3, carb. (g): 2, fiber (g): , pro. (g): 7, sodium (mg): 99, Percent Daily Values are based on a 2,000 calorie diet.