Chicken satay with peanut sauce and cucumber salad
2
Points® value
Total Time
1 hr 8 min
Prep
30 min
Cook
8 min
Serves
4
Difficulty
Easy
Light coconut milk and powdered peanut butter lend incredible richness to this satay sauce. The highly-flavored, ultra-creamy sauce gets its potency from jarred red Thai curry sauce which is made with ginger, lemongrass, and chiles. Look for it on the International ingredient aisle at your supermarket. To cut down on prep after work, marinade the chicken and make the dipping sauce before you leave home in the morning. When you return, all you need to do is cook the chicken and make the salad. If you use wooden skewers, soak them in water 20 to 30 minutes before threading the chicken so they won’t burn while grilling.
Ingredients
Canned unsweetened light coconut milk
3 tbsp(s)
Powdered peanut butter
3 tbsp(s)
Water
1 tbsp(s)
Fish sauce
1 tsp(s)
Thai curry paste
1 tsp(s), red variety
Fresh lime juice
1 tsp(s)
Fish sauce
1 tbsp(s)
Fresh lime juice
1 tbsp(s)
Low sodium soy sauce
2 tbsp(s)
Minced ginger
1 tsp(s)
Agave nectar
1 tsp(s)
Garlic
1 clove(s), large, chopped
Uncooked boneless skinless chicken breast
1 pound(s), tenderloins
English cucumber
½ cup(s), halved lengthwise, seeded, thinly sliced
Seasoned rice vinegar
2 tbsp(s)
Shallots
2 tsp(s), thinly sliced
Cooking spray
3 spray(s)
Crushed red pepper flakes
1 pinch(es)
Cilantro
2 tbsp(s), fresh, chopped (plus extra for garnish)
