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Tuesday, February 3, 2015

Explosion of Flavor Wrapped in a Surprisingly Healthy Chicken

Happy Tuesday! I'm attempting to get this blog back into fighting form - savory recipes included. You don't need a New Year's resolution to eat healthy and you can definitely enjoy it if you embrace seasonings (that you probably already have!) and spices. Turn this chicken sate recipe into a meal by adding some roasted veggies and rice. Skewer these for a fun night in, or leave them whole for a heartier portion. Just be prepared: if you use a grill pan indoors, turn up the kitchen fan and open some windows. It's gonna get smoky! Enjoy!

Chicken Sate with Spicy Peanut Dipping Sauce
Chicken sate: Top left (sauce below).
Also pictured: (Clockwise from L) homemade pretzels,
my famous guacamole, and healthy marinated feta skewers.

Ellie Krieger


  • 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
Spicy Peanut Dipping Sauce:
  • 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
  1. 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.
  2. 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.
  3. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
Spicy Peanut Dipping Sauce:
  1. Place all ingredients in blender and blend until smooth.
  2. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

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