Satay Chicken Skewers

 

 

Yield:

16 chicken skewers

16 bamboo of metal skewers*, 6 to 10-inches  

1 lb. skinless, chicken breast or breast tenders

Marinade

¼ cup hoisin sauce

3 tbsp. plum sauce
¼ cup white vinegar
1 tbsp. white or brown sugar
¼ to ½ tsp. Chinese chili sauce (optional) 
2 cloves fresh garlic, minced or pressed
¼ cup cilantro, chopped (optional)

If using bamboo skewers and grilling, soak skewers in water for 1 hour or more to prevent from burning on grill.

1. Rinse tenders or thighs and pat dry. Slice thighs lengthwise into strips, about ½-inch wide. 
   
   
2. Mix marinade ingredients together in a shallow oblong nonmetallic container. Thread one tender or one to two pieces of thigh meat on each skewer, leaving at least ½‑inch of skewer uncovered at each end. 
   
   
3. Add chicken skewers to container, covering both sides with marinade. Cover container and marinate 1 hour or longer in the refrigerator, turning skewers at least once.  
   
   
   1. Bake preheat oven to 375. Place skewers on baking sheet. Bake skewers for 6 to 8 minutes per side.
      Broil meat, place broiling rack at highest setting, and then preheat broiler to 450. When oven is preheated, turn setting to broil and broil meat until just cooked, about 2 to 4 minutes per side. 
      Grill light coals about 1 hour ahead, so that they develop a white ash. Place skewers over medium heat and grill for about 3 to 4 minutes, rotating skewers several times. Serve skewers hot with sauce on side.

Nutritional Information Tender:

1 skewer with 2 tbsp. sauce, 70 Calories; 3g Fat; 5g Protein; 
4g Carbohydrate; 30mg Cholesterol; 250mg Sodium.

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Spicy Coconut Peanut Sauce

Yield: 1 ½ cups sauce or 22 to 24 - 1 tbsp. servings

1¼ cups light coconut milk 
3 tbsp. best quality smooth peanut butter
1½ to 2 tbsp. Massaman curry paste (Use 2 if you like it hot!)
3 tbsp. sugar
1 tbsp. regular soy sauce 
1 tbsp. fresh lime juice
1 tsp. coconut extract (optional)

1. Place all ingredients in saucepan except coconut extract and lime juice. Stirring often, bring sauce to a low boil over medium to medium high heat. 
   
   
2. Stirring constantly, add coconut extract and continue to cook 30 to 60 seconds. Pour sauce into a bowl, stir in lime juice and let cool for 15 minutes. When sauce has cooled, adjust seasonings if necessary. Serve sauce with skewers, either warm or cold. Sauce can be made a day ahead, covered and refrigerated for seven days.

Sauce Nutritional Information:

2 tbsp. serving 60 Calories; 4g Fat; 0 cholesterol; 6g Carbohydrate; trace Dietary Fiber; 2g Protein; 248mg Sodium.

Original Recipe Nutritional Information:

2 tbsp. serving 140 Calories; 16g Fat; 0 Cholesterol; 2g Carbohydrate; trace Dietary Fiber; 2g Protein; 370mg Sodium.