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.
"Not only is New York City the nation's melting pot, it is also the casserole, the chafing dish and the charcoal grill." -John Lindsay, Mayor
Classic satays are generally super spicy often made with white pepper, cayenne pepper or red pepper flakes. The finely minced ginger in this version offers a super aromatic flavor without the burn and may be much better tolerated by those with acid reflux.
This peanut sauce is a classic Thai flavor. There are hundreds, if not thousands, of variations, but this spin on satay with the cilantro is really delicious. It gives it a fresh, light flavor. The peanut sauce with the addition of cilantro is rich but soft and light enough for those with acid reflux.
Servings: 6 | Serving size: 4 ounces chicken with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftover chicken is great hot or cold. The sauce makes 36 servings and keeps well in the refrigerator for 4-5 days.
Serve with Coconut Rice [or Low Sodium Coconut Rice] and a vegetable of your choice.
Place the chicken strips onto skewers. Each serving should be one 4 ounce skewer.
Place the minced ginger, sesame oil and chicken together in a medium mixing bowl.
Fold together and cover the bowl.
Marinate for at least 4 hours (overnight is best).
While the chicken is marinating place the peanut butter, chicken stock, soy sauce and cilantro in a blender.
Puree until smooth. Chill.
When ready to cook place a large grill pan or skillet over high heat.
When the pan is hot reduce the heat to medium high and spray with olive oil.
Place the marinated chicken on the grill pan and cook for about 5 minutes.
Turn and cook for another 7 to 12 minutes.
Serve with peanut sauce.
Serving size: 4 ounces chicken with sauce
Amount Per Serving
|Calories 429||Calories from Fat 261|
|% Daily Value|
|Total Fat 29g||38%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 13g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 3g||11%|
|Vitamin K 1mcg|