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Satay Peanut Chicken


Satay Peanut Chicken recipe












Trans-fat Free, Good source of fiber


4 each chicken breast halves, boneless, skinless
½ cup peanut butter
½ cup vegetable oil
¼ cup white wine vinegar
¼ cup soy sauce, tamari
¼ cup lemon juice
4 cloves garlic
8 sprigs parsley leaves
2 teaspoons red pepper flakes
crushed, dried
2 teaspoons ginger
grated, fresh
8 Sm bamboo skewers
soaked in water 30 minutes


Warm peanut butter to liquefy.

In a food processor or by hand, blend all ingredients except chicken.

Reserve ¾ cup of the peanut sauce for dipping.

Cut chicken into cubes or strips; marinate in sauce for 1 hour at room temperature or overnight in the refrigerator.

Remove chicken from marinade; thread onto skewers.

Barbecue or broil 10 to 15 minutes, brushing frequently with marinade.

Pass the satays with reserved sauce for dipping.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 60869% of calories from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 1124mg 47%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 74g
Vitamin A 38% Vitamin C 61%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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