Chicken Satay with Peanut Dipping Sauce
Prep Time: 5 minutes
Cooking Time: 10 minutes
This can be either a main dish or an appetizer. Serve with skewers for dipping.
1 1/2 pounds chicken breast, boneless and skinless
2 teaspoons olive oil
1 teaspoon garlic powder
1/2 cup peanut butter, creamy or crunchy
2 teaspoons red curry paste, Thai Kitchen or other
1 teaspoon garlic, bottled minced
1/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
3 tablespoon soy sauce, low sodium
2 tablespoons brown sugar, packed
Cut the chicken into strips about 1 inch wide and 3 inches long and season with garlic powder. Place a large skillet or grill pan over medium high heat. Add oil to the pan and when hot, add the chicken. Allow it to brown for about two minutes, then turn it over and brown the other side. Reduce the heat and continue cooking until no longer pink inside (about 5 to 6 minutes total). For the dipping sauce, add the peanut butter and the chicken broth to a small sauce pan. Cook over medium heat, whisking together. Add the soy sauce, curry paste, brown sugar and minced garlic and stir, mixing well. Cool the sauce a little before serving in a small bowl. Remove the chicken and place on a platter or plate with the dipping bowl.
Per Serving About: 710 calories, 45g fat,8 g saturated fat, 34 g protein, 43 g carbohydrates,5 g dietary fiber, 1103 mg sodium