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Chicken Satay with Spicy Peanut Sauce
Chicken Satay with Spicy Peanut Sauce
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Prep Time:
30 minutes
Total Time:
50 minutes
Grilled chicken skewers with creamy reduced-fat peanut butter teriyaki sauce for dipping.
Ingredients:
  • 24 (6-inch) bamboo or wooden skewers
  • 1/2 cup chicken broth
  • 1/3 cup reduced-fat creamy peanut butter
  • 2 tablespoons purchased teriyaki marinade and sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated gingerroot
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 1/4 lb. boneless skinless chicken breast halves
  • 2 medium green bell peppers, cut into 1-inch squares
  • 2 medium red bell peppers, cut into 1-inch squares
Instructions:
  • Begin by soaking bamboo skewers in water for 30 minutes to prevent burning. Then, line a 15x10x1-inch baking pan with foil for easy clean-up.
  • Preheat oven to 425°F. In a small saucepan, mix all sauce ingredients thoroughly. Cook over medium heat for about 5 minutes, stirring often, until well blended. Slice chicken diagonally into strips, approximately 3 inches long and 3/4 inch wide.
  • Thread bamboo skewers with vibrant green and red pepper squares alongside succulent strips of chicken. Gently brush the chicken ensemble with a generous 1/4 cup of flavorful sauce before arranging them in a foil-lined pan.
  • Preheat oven to 425°F. Bake chicken for 15-20 minutes until no longer pink in the center. In a saucepan, heat remaining sauce over medium heat, stirring constantly, until boiling. Boil for 1 minute. Serve chicken saté with warm sauce.

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