This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"If people take the trouble to cook, you should take the trouble to eat."
-Robert Morley, Playwright
This is, quite simply, as easy as it gets for a great meal. Mix marinade – 1 minute. Marinate chicken – gotta wait a bit. Mix peanut sauce – 1 minute. Cook rice – gotta wait a bit. Cook chicken – serve.
If you're feeling really adventurous, have the Thai Cucumber Salad with this. That'll take a whole five minutes to prep.
In the time that it takes to drive to the local Thai restaurant you can make dinner that's just as good and a whole lot better for you.
Servings: 4 | Serving size: 4 ounces chicken with sauce
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe can be divisible by 2.
This recipe also requires making Thai Peanut Sauce
This recipe does makes great leftovers hot or cold. If reheating, do so gently.
Serve with Coconut Rice
Serve with Thai Cucumber Salad
|1 Tbsp||curry powder|
|1/2 cup||light coconut milk|
|fresh ground black pepper (to taste)|
|1 lb||boneless skinless chicken breast (cut into 4 4-ounce strips)|
If using wooden skewers, place them in a large dish with water to soak so that they don't burn while cooking.
Place the sugar, salt, curry powder, coconut milk and pepper in a small bowl and whisk until smooth.
Thread the chicken slices onto the skewers. Put the chicken in the bottom of a large enough dish to allow them to all lay flat (I used a rectangular Pyrex dish). Top with the satay marinade. Marinate for at least 30 minutes (overnight is best but a half hour or so will do). Place a non-stick griddle on the range over medium high heat. Spray lightly with oil and place the skewered chicken on the griddle.
Cook on each side about 8 – 10 minutes, until cooked through. After each turn of the chicken baste with a little of the remaining marinade.
Serve the chicken over Coconut Rice and top with Thai Peanut Sauce.
Serving size: 4 ounces chicken with sauce
|Calories 152||Calories from Fat 32|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||2%|
|Vitamin A 1%||Vitamin C 3%|
|Calcium 2%||Iron 9%|
|Vitamin K 2 mcg||Potassium 331 mg|
|Magnesium 40 mg|