Tandoori Chicken Satay with Spicy Peanut Sauce
Popular in Indonesian and Malaysian cuisine, this is an easy to prepare version of spicy, skewered meats that are marinated in yogurt and spices. Serve it with a spicy peanut sauce and warm rice.
- 6 (4-ounce) boneless skinless chicken breast halves, cut into 1/2-inch-wide strips or cubes
- 1/4 cup chopped onion
- 1/4 cup low-fat yogurt
- 1 tablespoon canola oil
- 1/2 teaspoon ground coriander
- 3/4 teaspoon peeled chopped fresh ginger
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon tumeric
- 1/4 teaspoon black pepper
- 1/2 cup creamy peanut butter
- 1/3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon cilantro, chopped
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon garlic, minced
- Pinch cayenne pepper
- Blend all marinade ingredients in a food processor until smooth. Combine marinade and chicken in a large plastic bag and refrigerate for 2 hours, turning bag occasionally.
- Remove chicken from bag and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray and broil for 6 minutes per side.
- For the sauce: Blend all ingredients in a food processor until smooth. Adjust seasoning to taste.
183 calories, 16 g. fat, 1 mg. cholesterol, 468 mg. sodium, 6 g. carbohydrate, 2 g. fiber, 7 g. protein