How to Make Chicken Satay
This makes a great party appetizer. You can serve the dip in a bowl on a large platter and surround it with the skewers.
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1 hr prep time
10 min cook time
4servings
2 skewers with 2 Tbsp. sauce
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Step-By-Step Instructions:
- Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.
- In a medium bowl, whisk together 1 tbsp Splenda Brown Sugar, 1 tbsp soy sauce, half the minced garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.
- Prepare an indoor or outdoor grill.
- While the chicken is marinating, whisk together the remaining tbsp Splenda brown sugar blend, remaining tbsp soy sauce, remaining minced garlic, peanut butter, and coconut milk in a microwave safe bowl. Set aside.
- Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.
- Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 Tbsps. of sauce.
Nutrition facts
4 Servings
-
Serving Size
2 skewers with 2 Tbsp. sauce
-
Amount per serving
Calories
220
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
1.9g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
65mg
22% -
Sodium
380mg
17% -
Total Carbohydrate
10g
4%-
Dietary Fiber
1g
4% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
27g
-
Potassium
290mg
6%
Ingredients
bamboo skewers
8
boneless, skinless chicken breasts
1 lbs
low-calorie brown sugar substitute (divided use)
2 tbsp
lower sodium soy sauce (divided use)
2 tbsp
garlic (minced, divided use)
2 clove
minced fresh ginger
1 tsp
lime juice
2 tbsp
Asian-style hot sauce, such as sriracha
1/2 tsp
creamy peanut butter
2 tbsp
unsweetened coconut milk beverage
1/4 cup