Chicken Satay w/ Peanut Sauce

Name: Chicken Satay w/ Peanut Sauce
Cuisine: Asian
Ingredients: 1/4 cup coconut milk; 2 tablespoons reduced sodium soy sauce; 2 1/2 teaspoons yellow curry powder; 1 1/2 teaspoons turmeric; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1 tablespoon canola oil; Kosher salt and freshly ground black pepper, to taste

6 steps

Updated at: Thu, 17 Aug 2023 10:34:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories247 kcal (12%)

Total Fat11.1 g (16%)

Carbs4.9 g (2%)

Sugars2.5 g (3%)

Protein30.9 g (62%)

Sodium664.6 mg (33%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cupcoconut milk

2 tablespoonsreduced sodium soy sauce

2 ½ teaspoonsyellow curry powder

1 ½ teaspoonsturmeric

3cloves garlic

minced

1 tablespoonginger

freshly grated

1 tablespoonbrown sugar

1 tablespoonfish sauce

2 poundsboneless skinless chicken thighs

cut into 1-inch chunks

1 tablespooncanola oil

kosher salt

to taste

freshly ground black pepper

to taste

Instructions

Step 1

In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.

Step 2

In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.

Step 3

Drain the chicken from the marinade, discarding the marinade.

Step 4

Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Step 5

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.

Step 6

Serve immediately with peanut sauce.