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Chicken Satay with Peanut Sauce
Serves 5
1 lb (500 g) skinless, boneless chicken breasts
Peanut Sauce
2 tablespoon (25 mL) peanut butter
2 tablespoon (25 mL) chicken stock
2 tablespoon (25 mL) chopped fresh coriander
1 tablespoon (15 mL) rice wine vinegar
1 tablespoon (15 mL) honey
2 tsp (10 mL) sesame oil
2 tsp (10 mL) soya sauce
1 tsp (5 mL) minced garlic
1 tsp (5 mL) minced ginger root
1 tsp (5 mL) sesame seeds, toasted
Preheat oven to 425 F (220 C); Spray baking pan with vegetable spray. In a small bowl or food processor, combine peanut butter, chicken stock, coriander, vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds. Set 3 tablespoon (45 mL) aside.
Cut chicken into 1 inch (2.5 cm) cubes. Thread onto 10 small bamboo or barbecue skewers. Place skewers in prepared pan. Brush with half of the peanut sauce that has been set aside. Bake approximately 5 minutes. Turn over and brush the remaining 1 1/2 tablespoon (20 mL) sauce and bake 5 more minutes or just until chicken is done. Serve with remaining peanut sauce.
Per serving:
Calories 167; Protein 23 g; Fat total 6 g; Fat, saturated 1 g; Carbohydrates 5 g; Sodium 218 mg; Cholesterol 53 mg; Fiber 1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
