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Almond Butter Chicken Satay

Photo: Justin Walker
Hands-on time 18 mins
Total time 2 hrs, 18 mins
Yield

Serves 4 (serving size: 2 skewers, 3 tablespoons sauce, 6 cucumber slices, and 1 lime wedge)

Restaurant chicken satay just can't compete with our lighter and more flavorful version. Light coconut milk, lime juice, brown sugar, fish sauce, fresh ginger, and curry powder combine for a potent and highly flavorful marinade for the chicken pieces. The real magic is with the almond butter dipping sauce though. It's luxuriously creamy with a kick of garlicky heat from the Sriracha. Munch on cucumber slices to cool of your palate between dips in the sauce. To speed up prep time, add the chicken to the marinade and make the dipping sauce before you leave for work in the morning. You'll only need to skewer the chicken and grill when you get home.

Ingredients

  • 1/2 cup plus 2 tablespoons light coconut milk, divided
  • 4 teaspoons fresh lime juice, divided
  • 1 tablespoon dark brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon curry powder
  • 2 garlic cloves, crushed
  • 1 pound skinless, boneless chicken breast halves, cut into 24 slices
  • 1/3 cup water
  • 2 tablespoons almond butter
  • 1 tablespoon hoisin sauce
  • 3/4 teaspoon Sriracha (hot chile sauce)
  • Cooking spray
  • 24 cucumber slices
  • 4 lime wedges

Nutrition Information

  • calories 224
  • fat 8.9 g
  • satfat 1.5 g
  • monofat 3.5 g
  • polyfat 1.6 g
  • protein 26 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 73 mg
  • iron 1 mg
  • sodium 564 mg
  • calcium 47 mg

How to Make It

  1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.

  2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.

  3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.