Chicken Sate with Spicy Peanut Dipping Sauce

  • 2006, Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: Rush Hour Dinners
Total Time:
45 min
20 min
Inactive Prep:
20 min
5 min
4 servings


  • 1/2 cup low-sodium chicken stock
  • 1/2 cup lite coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 shallot, sliced thin
  • 1 clove garlic, minced
  • 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced fresh ginger
  • 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
  • 3/4 cup Spicy Peanut Dipping Sauce, recipe below
  • 2 tablespoons minced fresh basil or cilantro leaves
  • 1/4 cup chopped toasted peanuts
    • 1/2 cup natural creamy peanut butter
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons brown sugar
    • 1 1/2 tablespoons minced fresh ginger
    • 2 tablespoons lime juice
    • 1 teaspoon minced garlic
    • 1/2 teaspoon chili flakes
    • 1 teaspoon red curry paste
    • 1 shallot, peeled and roughly chopped


    8 (8-inch) bamboo skewers, soaked for 20 minutes

    In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

    Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

    Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

    Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

    Place all ingredients in blender and blend until smooth.

    Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

    Yield: about 1 1/4 cups