Finally got around to making this recipe this week with Tyler’s help! We both really liked it, but it may have had a stronger flavor if we had marinated the chicken longer than an hour. Definitely a keeper and much healthier than going out for Thai food!
Thai Chicken Satay (from Weight Watchers)
2 1/2 T asian fish sauce
1/2 small onion, finely chopped
1 T minced peeled fresh ginger
2 t grated lime zest
2 t + 1 T fresh lime juice
1 1/2 lbs skinless, boneless chicken breast halves, cut into 2 inch long thin strips (about 40)
6 T light coconut milk
3 T reduced fat creamy peanut butter
4 t honey
1/8 t crushed red pepper
Combine 1 1/2 T of the fish sauce, the onion, ginger, 1 t of the lime zest, and 2 t of the lime juice in a large zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag, turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour or up to 6 hours.
Meanwhile, soak 40 (6-8 inch) wooden skewers in water for at least 30 minutes (I used metal skewers so I skipped this step.)
To make the peanut sauce, whisk together the coconut milk, peanut butter, honey, the remaining 1 T of fish sauce, 1 T of lime juice, 1 t of lime zest, and the crushed red pepper in a serving bowl until smooth.
Spray the broiler rack with nonstick spray and preheat the broiler (we don’t have a broiler rack so we just put it on a cookie sheet lined with foil)
Thread the chicken strips onto the skewers. Wrap the ends of the skewers in foil to prevent charring (only if you use wood skewers). Place the skewers on the broiler rack; broil 4 inches from the heat, turning once, until cooked through, 6-8 minutes. Serve with the peanut sauce.
Source: Adapted from Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens, Wiley Publishing, 2008.
serving = 5 pieces of chicken and about 2 T of sauce (recipe makes 8 servings)
WW points per serving=4