Thai Chicken Satay

Thai Chicken Satay Thai Chicken Satay
  • 10 min prep
  • 15 minutes
  • 300 calories
  • $3.50
  • spicy
  • Dairy Free

Ingredients


Makes: 2 servings
  • 1 Tbsp (15 ml) coconut cream
  • 1 Tbsp (15 ml) light soy sauce
  • 2 Tbsp (30 ml) Satay Sauce Mix
  • 1 Tbsp (15 ml) Curry Seasoning
  • 2 boneless, skinless chicken breasts, sliced into 1" (2.5 cm) strips
  • 2 Stay-put Bamboo Skewers, pre-soaked in water to prevent scorching
  • 2 tsp (10 ml) vegetable oil
  • 1 Tbsp (15 ml) light coconut milk
  • 2 Tbsp (30 ml) honey

Preparation


 
  • Whisk first 4 ingredients in a large mixing bowl. Add chicken, cover and marinate in refrigerator for 2–4 hours.
  • Thread chicken onto skewers.
  • Place Fry Pan over medium heat. Add oil and chicken skewers and cook for 2–3 minutes per side, or until lightly golden-brown and cooked through. Add coconut milk and honey to form a glaze. Serve warm.
Nutritional Serving Size Per Serving
Calories 300
Fat 12 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 75 mg
Sodium 860 mg
Carbohydrates 23 g
Fibre 2 g
Sugar 17 g
Protein 28 g

Shop this recipe...

Fry Pan
$65.00
Curry Seasoning
$7.50
Satay Sauce Mix
$7.50