Thai Chicken Satay
Ingredients
Makes: 2 servings
- 1 Tbsp (15 ml) coconut cream
- 1 Tbsp (15 ml) light soy sauce
- 2 Tbsp (30 ml)
- 1 Tbsp (15 ml) Curry Seasoning
- 2 boneless, skinless chicken breasts, sliced into 1" (2.5 cm) strips
- 2 Stay-put Bamboo Skewers, pre-soaked in water to prevent scorching
- 2 tsp (10 ml) vegetable oil
- 1 Tbsp (15 ml) light coconut milk
- 2 Tbsp (30 ml) honey
Preparation
- Whisk first 4 ingredients in a large mixing bowl. Add chicken, cover and marinate in refrigerator for 2–4 hours.
- Thread chicken onto skewers.
- Place Fry Pan over medium heat. Add oil and chicken skewers and cook for 2–3 minutes per side, or until lightly golden-brown and cooked through. Add coconut milk and honey to form a glaze. Serve warm.
| Nutritional Serving Size | Per Serving |
| Calories | 300 |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Transfat | 0 g |
| Cholesterol | 75 mg |
| Sodium | 860 mg |
| Carbohydrates | 23 g |
| Fibre | 2 g |
| Sugar | 17 g |
| Protein | 28 g |
Fry Pan
$65.00
$65.00
Curry Seasoning
$7.50
$7.50