Chicken Satay with Peanut Sauce - 8g Carbs, 1g Fiber
From: South Beach
Finger-food on a stick is always a party-pleaser, and these marinated,
Phase 2-friendly grilled chicken satay skewers served with a sweet and
tangy peanutty, apricot, soy, ginger sauce are sure to be a big hit
whether you serve them as an hors d'oeuvre at a festive gathering or
as a fun main dish for a family meal.
Prep Time: 15 min
Cook Time: 30 min
Total Time: 2 hr 45 min
Servings: 4
4 whole chicken, breast, boneless, skinless 6 oz each
Salt, to taste
Pepper, black ground to taste
1 Tbsp olive oil
2 Tbsp soy sauce, less sodium divided
2 tsp lime grated peel
1/4 cups peanut butter, chunky, natural
2 Tbsp preserves, apricot, sugar-free
1 clove garlic, minced
1 teaspoon oil, peanut
1 tsp ginger, fresh peeled and minced
16 whole skewers, wooden or metal
1. Cut chicken across the grain into 1/4" wide strips. Sprinkle
strips with salt and pepper; place in large resealable plastic
bag. Add oil, 1 tablespoon of soy sauce, and peel; seal bag and
turn to coat chicken. Marinate, refrigerated, for at least 2 hours
or overnight.
2.For peanut sauce: In blender or food processor, combine peanut
butter, preserves, 1 tablespoon of lime juice, soy sauce, garlic,
peanut oil, ginger, salt, pepper, and 1/4 cup water. Puree until
smooth. Transfer to serving bowl.
3. Heat grill to high; lightly oil grate. Thread chicken onto
skewers; one strip per skewer. (Presoak wooden skewers in water
for 30 minutes to prevent them from burning.) Grill about 4 minutes
per side, or until cooked through. Serve with Peanut Sauce.
Servings: 4
Nutrition per Serving:
456 Calories, 32g Total Fat, 8g Saturated Fat, 34mg Sodium,
8g Carbs, 1g Dietary Fiber, 34g Protein
