Chicken Satay with Spicy Peanut Dip
  • 2stalks lemongrasstender inner white part only
  • 4cloves garlic
  • ¼cup shallots, choppedchopped
  • ¼cup chopped cilantro stems
  • 1tablespoon minced fresh ginger
  • 2tablespoons almond oil
  • 12 (about 8 ounces) chicken tenders
  • ½ cup coconut milk
  • 2tablespoons fresh lime juice
  • 1teaspoon grated lime zest
  • 2teaspoons Thai red curry paste
  • 1teaspoon Sriracha sauce, or to tasteor your favorite hot sauce
  • ¼cup crunchy peanut butterroasted
  1. Combine lemongrass and garlic in a food processor; mince. Add shallots, cilantro stems, and ginger. Grind well. (This also can be done with a mortar and pestle.) Remove half the mixture, place in a bowl, and stir in oil. Add chicken tenders, mixing to coat well. Cover and set aside to marinate.
  2. To remaining lemongrass mixture, add coconut milk, lime juice and zest, red curry paste, and 1 teaspoon Sriracha sauce; combine well. Add peanut butter and work into a smooth sauce. If sauce is too thick, add a little coconut milk or water to achieve a good dipping consistency. Taste and add more Sriracha sauce, if desired. (Makes 1 cup.)
  3. Heat a grill until very hot. Thread marinated chicken tenders on bamboo skewers, keeping as much of the marinade on them as possible. Grill about 2 minutes per side, or until just done. Serve at once, with sauce for dipping.
Recipe Notes
Nutrition Facts
Chicken Satay with Spicy Peanut Dip
Amount Per Serving
Calories 214
% Daily Value*
Cholesterol 33mg 11%
Sodium 159mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 2 tablespoons sauce): 214 cal, 61% fat cal, 15g fat, 4g sat fat, 33mg chol, 16g protein, 6g carb, 1g fiber, 159mg sodium