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PrintSaté Chicken Skewers
From The Whole Foods Market Cookbook
Serves 8
- 14 bamboo skewers, 6-inch
- 1/2 cup plus 1/4 cups Curry Coconut Peanut Sauce
- 1 1/2 teaspoons coriander
- 1/4 teaspoon turmeric
- 2 cloves garlic, minced
- 5 teaspoons lemon juice
- 1/2 teaspoon ground fennel seeds
- 3 small shallots, minced
- 2 teaspoons sugar
- 2 teaspoons tamari
- pinch of cayenne pepper
- 1 pound boneless skinless chicken breast cut into 1-inch-wide strips, 2 to 3 inches long
To assemble the chicken skewers, soak the bamboo skewers in water for 30 minutes. In a large bowl, combine the 1/2 cup of the Curry Coconut Peanut Sauce with the coriander, turmeric, garlic, lemon juice, fennel, shallots, sugar, tamari, and cayenne pepper to make the marinade. Skewer the chicken strips, one per skewer. Coat the chicken with the marinade and marinate for at least two hours or overnight, if possible.
Prepare and heat grill. Cook the skewers 4 minutes on each side over a medium-hot fire until golden brown. Baste with some of the remaining 1/4 cup sauce after turning the skewers; reserve the rest of the sauce for serving.
To cook in the oven, preheat the oven to 450°F. Place the chicken skewers on a foil-lined baking pan. Bake for 7 minutes; then remove the chicken from the oven. Turn the skewers over, baste them with some of the remaining 1/4 cup sauce, and bake for 7 more minutes, until golden brown on both sides.
Serve with Curry Coconut Peanut Sauce.
Nutrition Info
Per Serving: calories 130, calories from fat 40, calories from saturated fat 15, protein 18g, carbohydrates 5g, total fat 5.4g, saturated fat 2g, cholesterol 45 mg, sodium 190 mg, 31% calories from fat