It is a good thing that I don’t have a peanut allergy because I have a hard time staying out of the peanut butter. I have heard of some people with food allergies will eat the foods they are allergic to because they decide that the risk is worth the reward and they chance it. I would be tempted. If you do have a peanut allergy, make this without the sauce and it will still be good. Maybe make a creamy coconut-lime sauce instead? Satay originated in Indonesia (it is their national dish) and typically is a skewered and grilled meat served with a sauce of some kind. This requires some pre-prep with the marinating so not a great option for a last-minute-meal but very tasty, not too spicy and can throw some variety in your dinner line up. There are several ingredients here I have never used before, lemon grass and agave nectar. To be honest almost the whole reason I looked for this recipe is because I bought some dried lemon grass at a specialty spice store my Mom took me to and I wanted to try it out! Agave nectar is produced from the Agave plant, native to areas like Mexico and south Africa. It is more sweet naturally than honey, with a similar consistency so is used as a substitute sometimes. Also, being sweet and having a lower glycemic index than regular table sugar, it can be a better option to sweeten drinks and other things too if you’re switching from regular sugar. Also, side note, the agave plant is where tequila comes from so it’s a win -win! Anyway, let’s get to it!
- 2 TBS fish sauce
- 1/4 cup fresh lime juice
- 2 stalks lemon grass (if you don’t have fresh use dried or could leave out)
- 2 TBS agave nectar
- 1 TBS low sodium soy sauce
- 1 TBS minced fresh ginger
- 1/2 tsp red chili flake
- 4 cloves garlic, minced
- 1.5 LB boneless/skinless chicken breasts or thighs
- 2 TBS vegetable oil
Easy Marinade: whisk it all together (except the vegetable oil) in a non-metal bowl or casserole dish and place the chicken in it. You can first score the chicken a little with a knife to help the marinade penetrate even better. Put it in the fridge and let it sit 24 hours.
Before you start grilling, put your skewers into water first so they will withstand the heat of the grill better. They will need about 15 – 20 minutes soak. Once ready, oil your racks and put the grill on medium-high. Grill as you normally would chicken…until done! That may be about 4 minutes on each side. Serve with some peanut sauce for dipping!
- 3 TBS reduced fat smooth peanut butter
- 1/4 cup light coconut milk (don’t forget to shake the can!)
- 2 tsb fish sauce
- 1 tsp chili-garlic sauce (this I found in the ethnic section at the grocery store. The jar literally say “chili-garlic” sauce and wasn’t hard to find!)
- 1 tsp fresh lime juice
- 1 TBS agave nectar
- 1.5 tsp cayenne pepper
Mix it all together until well blended and smooth.
There is a little more fat in this than my average Dukan meal but it was worth it!
Recipe adapted from Food Network.