For peanut sauce (1/2 cup)- 1 tsp srirachi chili sauce
1 small clove garlic, minced
1/3 cup low sodium chicken broth
2 Tbsp peanut butter
1 Tbsp low sodium soy sauce
2 tsp honey, 1 tsp freshly grated ginger
1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for at least 4 hours or longer.
2. Meanwhile, prepare the peanut sauce. Combine all ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
1 serving is 4 skewers ~297 calories, 6 SP
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