Chicken Satay with Cucumber Sauce
Yield
4 servingsPrep
140 minCook
10 minReady
150 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lime juice
|
|
| 1 | teaspoon |
curry powder
|
|
| 2 | teaspoons |
honey
|
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut in 1inch cubes |
|
| Cucumber sauce | |||
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | tablespoon |
water
|
|
| 1 | dash |
red pepper flakes
ground |
*
|
| ¾ | cup |
cucumbers
peeled, seeded, shred |
|
| ¼ | cup |
sweet red bell peppers
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
lime juice
|
|
| 5 | ml |
curry powder
|
|
| 1E+1 | ml |
honey
|
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
salt
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut in 1inch cubes |
|
| Cucumber sauce | |||
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 15 | ml |
water
|
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 177 | ml |
cucumbers
peeled, seeded, shred |
|
| 59 | ml |
sweet red bell peppers
finely chopped |
|
Directions
Mix all ingredients except chicken and Cucumber Sauce in medium glass or plastic bowl.
Stir in chicken.
Cover and refrigerate at least 2 hours, stirring occasionally.
Prepare Cucumber Sauce.
Set oven control to broil.
Spray broiler pan rack with nonstick cooking spray.
Remove chicken from marinade; reserve marinade.
Thread chicken on eight 8-inch skewers, leaving space between each piece.
Place skewers on rack in broiler pan.
Broil with tops about 3 inches from heat 4 minutes; turn.
Brush with marinade.
Broil 4 to 5 minutes longer or until chicken is white.
Serve with sauce.
