Here in Florida our grills are going all year around. I know some of my readers and friends aren’t that lucky. Thats okay though, you don’t have to have a grill to make this amazing dish. I’ve been eating Chicken Satay for years and I realized something pretty awesome when making this recipe. I actually liked the lightened up version of the peanut sauce better than the recipe I’ve been using for years! If you are unsure of whether you would like most Thai/Indonesian recipes this is the perfect recipe to start with. It’s not overly spicy and the flavors blend perfectly. Plus, you get to eat your food on a stick and dip it in glorified peanut butter. How bad could it really be people?

Chicken Satay with Spicy Peanut Sauce
Slighty modified from Eating Well
Serves 4

3 tablespoons lime juice
3 tablespoons canola oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons fish sauce
1/2 teaspoon crushed red pepper
1 pound chicken tenders (I used boneless skinless chicken breasts cut into strips)

Spicy Peanut Sauce
2 tablespoons smooth natural peanut butter
2 tablespoons ‘lite’ coconut milk
1 tablespoon lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/2 teaspoon crushed red pepper, or to taste
1 teaspoon Garlic Chile Paste (such as Sriracha)
1/4 teaspoon sesame oil
1 green onion chopped (green and white parts)
Additional low sodium soy sauce (to taste)

Preparation
1.Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2.To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar, red pepper (to taste), garlic chile sauce and sesame oil until smooth. Add green onions, stir. Adjust seasonings, I found I needed a little more reduced sodium soy sauce.
3.Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.

** If you don’t have a grill you could easily do these on a grill pan indoors, under your broiler or on the stovetop in a regular pan. You can thread them onto skewers once cooked. These almost taste better room temperature so don’t worry about having to serve them (or skewer them) piping hot.

Nutrition (this is approximate, I added garlic chile paste and sesame oil to the recipe so slap on a few extra calories)

Per serving : 286 Calories; 18 g Fat; 2 g Sat; 8 g Mono; 63 mg Cholesterol; 6 g Carbohydrates; 25 g Protein; 1 g Fiber; 463 mg Sodium; 225 mg Potassium