Although chicken satay is generally laden with fat and sugar, this version of the recipe eliminates a lot of the unnecessary unhealthy ingredients while maintaining great flavor. We’ve heavily reduced the amount of peanut butter in the recipe by marinating the chicken in it overnight. By doing this, the chicken is moist and flavorful sans sauce. With only 286 calories per serving, 11 grams of fat and 20 grams of protein, this recipe is perfect for a light meal.
1 tablespoon + ½ teaspoon ginger, minced
2 cloves of garlic, minced
1/3 can of light coconut milk
1 ½ tablespoon creamy peanut butter
½ teaspoon curry powder
1 teaspoon soy sauce
Juice of ½ lime
1/8 teaspoon white pepper
1 chicken breast (cut into 1 inch strips)
Sticks for skewering chicken
1 cucumber, peeled and diced
2 teaspoons rice vinegar
1 teaspoon honey
2 teaspoons chopped red onion
Make the marinade by combining all of the satay ingredients (with the exception of the chicken) into a bowl and whisking together until incorporated. Add the chicken into the marinade and refrigerate overnight.
When you’re ready to cook the chicken, heat a large nonstick griddle pan over high heat and skewer the chicken. Cook for about 5 minutes on each side until cooked through. Set aside to cool.
While the chicken is cooking, make the dressing for the cucumber salad by whisking the honey, wine vinegar, and onion into a large bowl. Add in the cucumber and combine.