Chicken Satay with Peanut Sauce

Grilling high-protein chicken breast and balancing the peanut sauce with minimal healthy fats and natural seasonings keeps this Thai favorite lean and nutritious.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800g skinless boneless chicken breast, sliced into thin strips · 896 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce · 18 kcal in the whole recipe
• 2 tbsp fresh lime juice, divided · 8 kcal in the whole recipe
• 3 cloves garlic, minced · 18 kcal in the whole recipe
• 1 tbsp grated fresh ginger · 5 kcal in the whole recipe
• 1 tbsp curry powder · 16 kcal in the whole recipe
• 1 tsp ground turmeric
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 4 tbsp unsweetened peanut butter · 359 kcal in the whole recipe
• 1/4 cup canned light coconut milk · 138 kcal in the whole recipe
• 1 tbsp fish sauce · 6 kcal in the whole recipe
• 2 tsp brown sugar · 38 kcal in the whole recipe
• 1 medium cucumber, thinly sliced · 32 kcal in the whole recipe
• 1 tbsp white vinegar · 3 kcal in the whole recipe
• 10g fresh cilantro, chopped · 2 kcal in the whole recipe

Method

1. Marinate chicken breast strips with soy sauce, half of the lime juice, garlic, ginger, curry powder, ground turmeric, and olive oil for 20 minutes, then thread onto wooden skewers.

   

2. Whisk peanut butter, coconut milk, fish sauce, brown sugar, remaining lime juice, and 2 tablespoons of warm water in a small pan over low heat for 2-3 minutes until warm and smooth.

   

3. Mix sliced cucumber with vinegar in a small bowl to prepare a quick refreshing side pickle.

   

4. Preheat grill or oven to 200°C (400°F) and cook skewers for 10-12 minutes, turning once, until cooked through.

   

5. Garnish warm skewers with fresh cilantro and serve with peanut sauce and cucumber pickle.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.