Deb Di Maggio's Chicken Satay

Deb Di Maggio's Chicken Satay
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Marinade:
  • 1 T coconut milk
  • 1 T brown sugar
  • 2 T soy sauce, low-sodium
  • 2 cloves garlic, chopped
  • 1 t cumin
  • 1 lemon, juiced
  • Sauce:
  • 1/4 cup natural, no salt-added peanut butter
  • 1 lemon, juiced
  • 1/4 teaspoon red pepper flakes
  • 1 T hot curry paste (use mild if you don't like much heat)
  • 3 T soy sauce, low-sodium
  • 1 T light coconut milk
  • 1/2-3/4 c water
  • Vegetables and Chicken:
  • 16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes
  • 1 T peanut oil
  • 2 c carrots, shredded
  • 1 onion, sliced
  • 1 c mushrooms, sliced
  • 1 c broccoli florets
  • 1 c sugar snap peas
  • 1 red pepper, sliced
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.
Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot.

Makes 6 two cup servings

Serve with long grain rice.

Deb Di Maggio's Chicken Satay

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This recipe was uploaded by Allora Andiamo

 
 
" I didn't have all the veg on the list. This is a recipe from a diet website (Sparkpeople) and the total calories per serving are less than 250. Added bonus.

There's an asian cook on tv here that says asian cooking or cooking prep has 2 easy rules, if your meat or fish is sliced in strips your vegs is sliced in strips, if it's diced your veg is diced."

Deb Di Maggio

Method


Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.
Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot.

Makes 6 two cup servings

Serve with long grain rice.
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