Chicken Sate with Peanut Sauce

Yield: 4 servings (2 skewers and 1 Tlb sauce each)
Source: Cooking Light, July 2005, page 190
Amy's Comments: This recipe and review comes to us from our chef-in-training Elizabeth (daughter of one of the regular chefin' group!)

CL Comments: Serve the zesty peanut sauce in small condiment bowls on individual serving plates.
Comments from an OH Kitchen: We used precut chicken tenders to make this. We used a smaller amount of ground red pepper in the sauce, omiting the crushed red pepper. Mommy and Daddy felt that the spice was just right and I was fine with it until I got a piece of crushed red pepper from the chicken. That was hot. Otherwise it was fine.


1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Remaining ingredient:
Cooking spray


  1. Prepare grill.
  2. To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
  3. To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
  4. Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.


Healthy Units: 4 per serving
CALORIES 205(20% from fat); FAT 4.5g (sat 1g,mono 0.4g,poly 0.4g); PROTEIN 29.3g; CHOLESTEROL 66mg; CALCIUM 26mg; SODIUM 672mg; FIBER 0.8g; IRON 1.5mg; CARBOHYDRATE 11.2g

Back to Recipes in Alpha Order
Back to Recipes by Type