I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, March 20, 2011

Chicken Satay with Spicy Peanut Sauce

Dear blogosphere,
I know it's been too long since my last post. Please don't hate me.  We've had many things happening in our lives with little time to cook or post.  Namely, we've bought our first home, or will (officially) in April.  Between that, working a lot of extra hours and weekend trips, there hasn't been time for much else.  But now I'm back and I have a bunch of posts to catch up on. 

On to one of our FAVORITESSSSSSSSSSSSSSS.  This is such a great one. You can make it as an appetizer for a party or make it a meal.  We had it with a little steamed green beans. I think I just threw red pepper flakes and butter on the green beans.  Oh it's so good though. If you like peanut butter and you like spicy, this is the best combination of spicy and sweet.  Not only is the meat marinated in yummy goodness but you also have the side dipping sauce. 

I can't find the exact recipe online, I think because it is an older CL recipe (like before 2005 older). Not all of the recipes are posted on myrecipes.com.

we're in luck though because there's a similar recipe online that is cooking light. I don't think I've made this exact version but the ingredients look similar to the one we have. And 66 people gave this 5 out of 5 which on the yum meter means EXCELLENT!

If you like peanut butter and red pepper flakes you need to try this one. And if you make it, please invite me over because I super love it.

OH! One note about this recipe. It calls for you to grill the skewers.  If you're like us and you have a charcoal grill, don't bother getting it all set up and fired up. Just broil the skewers.  I think we broil maybe 3-5 minutes on a side. You have to flip them over which can be a pain because there will be some liquid (and it's hard to turn skewers with giant oven mitts).

Recipe by Alison Lewis, Cooking Light, July 2005
Yield: 4 servings (serving size: 2 skewers and 1 tablespoon sauce)


  • 1  pound  skinless, boneless chicken breasts, cut into 8 strips
  • 1  tablespoon  light brown sugar
  • 2 1/2  tablespoons  low-sodium soy sauce
  • 2  teaspoons  bottled ground fresh ginger (such as Spice World)
  • 1  teaspoon  grated lime rind
  • 1/4  teaspoon  crushed red pepper
  • 2  garlic cloves, minced
  • Sauce:
  • 1  tablespoon  light brown sugar
  • 1 1/2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  fresh lime juice
  • 2  tablespoons  natural-style, reduced-fat creamy peanut butter (such as Smucker's)
  • 1/4  teaspoon  crushed red pepper
  • 1  garlic clove, minced
  • Remaining ingredient:
  • Cooking spray


Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Nutritional Information

Calories: 205 (20% from fat)
Fat: 4.5g (sat 1g,mono 0.4g,poly 0.4g)
Protein: 29.3g
Carbohydrate: 11.2g
Fiber: 0.8g
Cholesterol: 66mg
Iron: 1.5mg
Sodium: 672mg
Calcium: 26mg

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