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Chicken Satay

Prep Time 40 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 825kcal

Equipment

  • wooden skewers

Ingredients

Chicken Satay

  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 tsp Ground turmeric
  • 2 cloves Garlic minced
  • 1 tsp Fresh ginger grated
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce
  • 10 oz Chicken breast boneless skinless sliced into strips about 3/4 inch thick
  • 1 TBSP Canola oil

Peanut Sauce

  • 1 TBSP Peanut butter
  • 1 TBSP Reduced-sodium soy sauce
  • 1/4 TBSP Lime juice
  • 1/4 tsp Brown sugar
  • 1 tsp Chinese chili oil
  • 1/2 tsp Fresh ginger grated

Bruschetta

  • 6 slices French baguette sliced thin about 1/2 inch thick
  • 1/3 cup Tomatoes diced
  • 1 tsp Red onion minced
  • 1/4 cup Avocado diced
  • 1/4 tsp Lemon juice
  • 2 tsp Parmesan cheese shredded
  • 2 TBSP Extra-virgin olive oil

Salad

  • 2 cups Iceberg lettuce chopped
  • 6 slices Cucumber sliced
  • 1 TBSP Red onion sliced thin
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 2 TBSP Extra-virgin olive oil
  • 1 tsp White wine vinegar
  • 1/4 tsp Garlic powder
  • 1/4 tsp Dried oregano
  • 1/4 tsp Dried basil
  • 1/4 tsp Lemon juice

Beverage

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat the oven to 350°F.
  • Marinate the chicken: In a medium bowl, combine soy sauce, turmeric, garlic, ginger, brown sugar and fish sauce. Add in the chicken and marinate for 30 minutes or overnight if desired. While the chicken is marinating, make the peanut sauce and prep other ingredients.
  • Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili oil and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  • Prep Bruschetta ingredients per instruction above.
  • Prep salad ingredients per instruction above.
  • Make the vinaigrette: Whisk all the ingredients for the vinaigrette in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
  • Toast the bread: Place sliced bread on a baking sheet and drizzle with oil. Bake in the oven until golden brown.
  • Cook the chicken: Drain the chicken from the marinade, discarding the marinade.
  • If using a grill, preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil and season with salt and pepper to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 160 degrees, about 12-15 minutes.
  • If using the stovetop, heat a nonstick skillet over medium high heat. Season the chicken with salt and pepper. Once the pan is hot, add the canola oil swirling to coat the pan. Add the chicken in an even layer, leaving some space between pieces so they will brown instead of steam. Cook about 3-5 minutes until golden brown then flip and cook the other side another 3-5 minutes until golden brown.
  • While the chicken is cooking, make the bruschetta and salad.
  • Mix together the tomatoes, onion, avocado, lemon juice, parmesan, and olive oil in a bowl and season with salt and pepper to taste. Remove the bread from the oven. Spoon the mixture onto the bread.
  • Arrange the ingredients for the salad in a bowl or plate and toss with the vinaigrette.
  • Serve: Enjoy the chicken satay with peanut sauce, bruschetta, salad, and sparkling water.

Nutrition

Calories: 825kcal | Carbohydrates: 61g | Protein: 39g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1682mg | Potassium: 1041mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3165IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 5mg