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Chicken Satay with Spicy Peanut Sauce
(6-inch) bamboo or wooden skewers
cup chicken broth
cup reduced-fat creamy peanut butter
tablespoons purchased teriyaki marinade and sauce
tablespoon fresh lime juice
teaspoon grated gingerroot
teaspoon ground red pepper (cayenne)
lb. boneless skinless chicken breast halves
medium green bell peppers, cut into 1-inch squares
medium red bell peppers, cut into 1-inch squares
Soak bamboo skewers in water for 30 minutes. Line 15x10x1-inch baking pan with foil.
Meanwhile, heat oven to 425°F. In small saucepan, combine all sauce ingredients; mix well. Cook about 5 minutes or until blended, stirring frequently. Cut chicken diagonally into strips, about 3 inches long and 3/4 inch wide.
On each bamboo skewer, thread 1 green pepper square, 1 red pepper square and 1 or 2 strips of chicken. Brush chicken mixture with 1/4 cup sauce. Place in foil-lined pan.
Bake at 425°F. for 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, bring remaining sauce to a boil over medium heat, stirring constantly. Boil 1 minute. Serve chicken saté with warm sauce.
Sauce can be cooked in microwave on HIGH for 1 to 1 1/2 minutes or until blended.
NUTRITION INFORMATION PER SERVING
1/24 of Recipe
Calories from Fat
% Daily Value
% Daily Value*:
1 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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