Originally from Indonesia, but today a universal street-fair favorite, satay is simply grilled and skewered meat served with sauce. This recipe minimizes the sodium while still delivering intense flavor and complexity. Serve the chicken with crisp lettuce, rice, and the accompanying peanut sauce for a complete meal.
FOR THE CHICKEN
½ cup plain, unsweetened yogurt
2 garlic cloves, minced
1-inch piece ginger, minced
2 teaspoons curry powder
1 pound boneless, skinless chicken breast, cut into strips
1 teaspoon canola oil
FOR THE PEANUT SAUCE
¾ cup smooth unsalted peanut butter
1 teaspoon soy sauce
1 tablespoon brown sugar
Juice of 2 limes
½ teaspoon red chili flakes
¼ cup hot water
Fresh cilantro leaves, chopped, for garnish
Lime wedges, for garnish
TO MAKE THE CHICKEN
1 In a small bowl, add the yogurt, garlic, ginger, and curry powder. Stir to mix. Add the chicken strips to the marinade. Cover and refrigerate for 2 hours.
2 Thread the chicken pieces onto skewers.
3 Brush a grill pan with the oil, and heat on medium-high. Cook the chicken skewers on each side for 3 to 5 minutes, until cooked through.
TO MAKE THE PEANUT SAUCE
In a food processor, combine the peanut butter, soy sauce, brown sugar, lime juice, red chili flakes, and hot water. Process until smooth. Transfer to a bowl, and sprinkle with the cilantro. Serve with the chicken satay along with lime wedges for squeezing over the skewers.
Cooking tip: Metal skewers are ideal, as they require little preparation. If you have wood skewers, soak them for at least 30 minutes before cooking to prevent burning.
Per Serving Calories: 286; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 43mg; Carbohydrates: 10g; Fiber: 3g; Protein: 25g; Phosphorus: 33mg; Potassium: 66mg; Sodium: 201mg