Chicken Satay with Peanut Sauce and Cucumber Salad

2
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.

Ingredients

light unsweetened coconut milk

3 Tbsp

powdered peanut butter

3 Tbsp

water

1 Tbsp

fish sauce

1 tsp

Thai curry paste

1 tsp, red variety

fresh lime juice

1 tsp

fish sauce

1 Tbsp

fresh lime juice

1 Tbsp

low sodium soy sauce

2 Tbsp

minced ginger

1 tsp

agave nectar

1 tsp

garlic clove(s)

1 medium clove(s), minced

uncooked boneless skinless chicken breast

1 pound(s), tenderloins

cooking spray

3 spray(s)

English cucumber(s)

1 medium, halved lengthwise, seeded, thinly sliced

seasoned rice wine vinegar

2 Tbsp

uncooked shallot(s)

2 Tbsp, thinly sliced

red pepper flakes

1 pinch

cilantro

2 Tbsp, fresh, chopped (plus extra for garnish)

Instructions

  1. To prepare peanut sauce, whisk together coconut milk and next five ingredients in a medium bowl; chill until ready to serve.
  2. To prepare chicken, combine 1 Tbsp fish sauce and next five ingredients in a shallow dish; add chicken, cover and marinate in refrigerator at least 30 minutes (or up to 8 hours).
  3. Off heat, coat a grill rack or grill pan with cooking spray. Preheat grill or grill pan to medium-high heat.
  4. While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside.
  5. Remove chicken from marinade; discard marinade. Cook chicken all the way through, flipping once, 3-4 minutes per side. Serve chicken with cucumber salad and peanut sauce for dipping.
  6. Serving size: 3 oz chicken, 3/4 c salad, 2 Tbsp sauce

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