Chicken Satay with Spicy Peanut Sauce
Ingredients
- 1 cup plain greek yogurt
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 14 wooden skewers, soaked for 30 minutes
Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 4 tablespoons coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
- 2 teaspoons soy sauce
- 2 teaspoons brown sugar
- crushed roasted peanuts for garnish
Instructions
- Preheat oven to 400F.
- In a medium bowl, combine the yogurt, ginger, garlic, curry powder and salt. Stir to combine well.
- Place the chicken strips in the yogurt marinade and turn until well coated. Cover and refrigerate for at least 30 minutes (up to overnight)
- Thread the chicken strips onto the soaked skewers, and place them on a foil-covered baking sheet. Bake the chicken strips for 14 minutes, flipping once half way through.
- Serve immediately with Peanut Sauce.
- Peanut Sauce
- In a small saucepan, combine the peanut butter, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Stir to combine, and heat over medium-low heat until the mixture begins to simmer, stirring constantly. Transfer to a small serving bowl and top with the crushed peanuts.
- Note: You can add more coconut milk if you prefer a thinner sauce.
Nutrition
Calories: 340kcal | Carbohydrates: 10g | Protein: 41g | Fat: 15g | Cholesterol: 105mg | Sodium: 600mg | Fiber: 1g | Sugar: 6g
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