Chicken Satay with Peanut Sauce

brought to you by Lauren Squier of Culinary Enlightment

A quick and easy recipe for a delicious summer barbeque. Serve with grilled vegetables or a green salad to complete the meal. Bon appétit!

Serves 4

Ingredients:

2 Tablespoons creamy natural peanut butter
3 Tablespoons low sodium soy sauce
3 Tablespoons fresh lime juice (~2 limes)
1 Tablespoon honey
2 teaspoons curry powder
1 clove garlic, pressed
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes (optional)
1 pound organic chicken tenders (or 1 pound extra firm tofu, pressed and cut into 1 x 1 x 4 inch rectangles)
12 bamboo skewers

Preparation:

1. Preheat oven to 450° or grill to medium high. If grilling, soak bamboo skewers in water at least 30 minutes to prevent burning.
2. Whisk together marinade ingredients (peanut butter through red pepper flakes). Gently heat in microwave or on stovetop if peanut butter is clumping. Set aside.
3. Trim chicken tenders (or prepare tofu). Put chicken in a large zipper lock bag. Add marinade. Marinate at least 30 minutes or up to one day (in the frige).
4. Line a baking sheet with foil. Remove chicken from marinade (reserve marinade) and thread one tender per skewer. Place completed skewers on baking sheet.
5. Put chicken satay in the oven or on an oiled grill. Cook 4 minutes, flip, and cook 4 minutes more.
6. Bring marinade to a boil for 2-3 minutes. Serve on the side.

Serving Size:

3 skewers

Nutrition Facts:

210 calories
27 grams protein
9 grams carbs
1 gram fiber
7 grams of fat