Tuesday, July 5, 2016

Almond Butter Chicken Satay

So I'm a little odd.  I'm not a kebab fan. It's sometimes hard to get the meat off the skewers; if the skewers are wooden, one of my dogs will get a hold of them (choking hazard); and metal ones make you have to wait until your food is cold before you finally can hold the skewer.

However, I typically like the way a kebab should be flavored so I asked D if he would make these as breasts and not skewered.  So there we are.

We went to Whole Foods for Almond Butter.  We were already going there (not our typical store) to get portobellos since Kroger didn't have any.  We found a jar of Almond Butter for $12 but on sale for $4, so there you go.

We both liked this better as the first meal, than as a leftover.  But we both still liked it.  We had with Broccoli with Red Pepper flakes, because neither of us remembered we were going to have rice with it.

Would have again.

Almond Butter Chicken Satay

Photo by ALB

You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.

Yield: Serves 4 (serving size: 2 skewers, 3 tablespoons sauce, 6 cucumber slices, and 1 lime wedge)

1/2 cup plus 2 tablespoons light coconut milk, divided
4 teaspoons fresh lime juice, divided
1 tablespoon dark brown sugar
1 tablespoon fish sauce
2 teaspoons minced peeled fresh ginger
1/2 teaspoon curry powder
2 garlic cloves, crushed
1 pound skinless, boneless chicken breast halves, cut into 24 slices (we had 4 6oz breasts, not cut)
1/3 cup water
2 tablespoons almond butter
1 tablespoon hoisin sauce
3/4 teaspoon Sriracha (hot chile sauce)
Cooking spray
24 cucumber slices (forgot)
4 lime wedges

1. Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.

2. Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.

3. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.

Nutritional Information
Amount per serving
Calories: 224; Fat: 8.9 g; Sat fat: 1.5 g; Mono fat: 3.5 g; Poly fat: 1.6 g; Protein: 26 g; Carbohydrate: 10 g; Fiber: 1 g; Cholesterol: 73 mg; Iron: 1 mg; Sodium: 564 mg; Calcium: 47 mg

Cooking Light, JANUARY 2015

No comments: