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Chicken Satay with Peanut Sauce

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Serves: 8 Preparation Time: 1 hour, 15 minutes
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Equipment: French chef knife, Cutting Board, 7-inch Chef Pan, Rectangular Baking Dish, 1-quart stainless Mixing Bowl, Double Griddle
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Product Description

Chicken Satay with Peanut Sauce

Serves: 8  Preparation Time: 1 hour, 15 minutes

Equipment: French chef knife, Cutting Board, 7-inch Chef Pan, Rectangular Baking Dish, 1-quart stainless Mixing Bowl, Double Griddle

  • 1 package (16) bamboo skewers
  • 1.5 teaspoons fennel seed
  • 2 teaspoons ground turmeric
  • 2 pounds (1 kg) boneless, skinless chicken breasts
  • ¼ cup (180 ml) unsweetened coconut milk
  • 1 tablespoon soy sauce

Soak skewers in water 10-15 minutes.

In the 7-inch Chef Pan, dry roast fennel seeds until light brown. Grind fennel seed and turmeric together with a mortar and pestle or a coffee grinder used only for spices.

Using the French chef knife, slice chicken into ½-inch (1.5 cm) strips, the full length of the breast. Ribbon thread chicken onto 16 skewers, and place in rectangular baking dish. 

In 1-quart Mixing Bowl combine coconut milk, soy sauce and ground spices. Pour over chicken to coat. Marinate 1 hour in refrigerator, covered. Turn occasionally.

To Cook: Preheat the Double Griddle over medium or medium-high heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken on skewers on the griddle; it will stick at first while browning. When the chicken loosens, about 3-5 minutes, turn it to brown on the other side. Continue searing until all sides are browned and chicken is cooked through. About 3-5 minutes per side. Check for doneness.

To Serve; top with sesame seeds, serve with Peanut Dipping Sauce. Optional, serve with pasta combined with stirfried vegetables.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 340; Fat Grams 12; Carbohydrate Grams 2; Protein Grams 54; Cholesterol mg 146; Sodium mg 259.

THE POINT SYSTEM: Calorie Points 5; Protein Points 7; Fat Grams 12; Sodium Points 1 ½; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

 

Peanut Sauce

Yields 1 1/2 cups
Serving Size: 1 tablespoon
Preparation Time: 15 minutes

½  cup peanut butter
¼  cup (60 ml) warm water
¼  cup (60 ml) rice wine vinegar
1   clove garlic, minced fine and mashed into a paste with side of French chef knife
½  tablespoon ginger, freshly grated #1 blade
1   teaspoon sugar
1   teaspoon red chili flakes
¼  cup (60 ml) sesame oil 

In a mixing bowl, thin the peanut butter by stirring in warm water slowly using a wire whisk. Whisk in all other ingredients except for sesame oil. Slowly blend in sesame oil by pouring a very thin stream of oil as you continue to whisk the peanut sauce.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 36; Fat Grams 3; Carbohydrate Grams 2; Protein Grams 1; Cholesterol mg 0; Sodium mg 31.

THE POINT SYSTEM: Calorie Points ½; Protein Points 2; Fat Grams 3; Sodium Points 1 ½; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

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