Tandoori Chicken Satay with Spicy Peanut Sauce

By: 

Caden Rocker

Recipe Information

Total Time: 

2 hours 30 minutes; 30 minutes active

Servings: 

6

Marinated in yogurt and spices, this is an easy to prepare version of Indonesian- and Malaysian-inspired spicy chicken.

Popular in Indonesian and Malaysian cuisine, this is an easy to prepare version of spicy, skewered meats that are marinated in yogurt and spices. Serve it with a spicy peanut sauce and warm rice.

Ingredients

  • 6 (4-ounce) boneless skinless chicken breast halves, cut into 1/2-inch-wide strips or cubes

Marinade

  • 1/4 cup chopped onion
  • 1/4 cup low-fat yogurt
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon peeled chopped fresh ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon black pepper

Sauce

  • 1/2 cup creamy peanut butter
  • 1/3 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon cilantro, chopped
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 teaspoon garlic, minced
  • Pinch cayenne pepper

Preparation

  1. Blend all marinade ingredients in a food processor until smooth. Combine marinade and chicken in a large plastic bag and refrigerate for 2 hours, turning bag occasionally.
  2. Remove chicken from bag and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray and broil for 6 minutes per side.
  3. For the sauce: Blend all ingredients in a food processor until smooth. Adjust seasoning to taste.

Nutritional Information

183 calories, 16 g. fat, 1 mg. cholesterol, 468 mg. sodium, 6 g. carbohydrate, 2 g. fiber, 7 g. protein

Tags: appetizer, chicken, cilantro, garlic, ginger, indonesian, nuts, southeast asian

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