Chicken Sate with Spicy Peanut Dipping Sauce
A couple weeks ago the CEiMB recipe was Chicken Sate with Spicy Peanut Dipping Sauce. That week ended up being really hectic, and I didn’t get the recipe made in time. After seeing everyone’s yummy-looking pictures and getting a general consensus that this recipe was well-received, I decided that even though I missed the week it was posted, I had to make this recipe. Another week came and went, but my kitchen was still not graced with the presence of chicken skewers or peanut sauce. Finally, this past weekend, I decided to try it out.
Going into it, I was both excited and hesitant. You see, there is a hefty ingredient list included for this dish, and so I automatically assumed it would be complicated. I think this is the biggest reason I had put off making this for so long. I was also slightly apprehensive about the peanut sauce because those haven’t had the best history here. That said, Ryan and I both love Asian foods, and I had all the ingredients on-hand already so I knew this would fit into the flavor profile of things we would normally eat anyway (just maybe not in this particular combination).
Despite the fact that the recipe looks like it could be complicated, it actually pulls together pretty quickly and with little fuss. Yes, there are quite a few ingredients, but most are duplicated in the marinade and peanut sauce so it’s not as bad as it seems. Plus, there is really little prep as far as chopping – just measuring and pouring which doesn’t take long at all. Once I got the chicken in the marinade and blended up the peanut sauce, I knew I was home free. About an hour later, I pulled the chicken out, quickly grilled it up while making some coconut rice with the leftover coconut milk, and our meal was ready within a half an hour.
Then came the moment of truth: prep and cooking were both a cinch, would this recipe pass the ultimate test – the taste test? The answer is no. For all the ingredients that went into both the marinade and the peanut sauce, our dinner tasted like grilled chicken covered in peanut butter. All the subtleties of Asian flare were amiss. The chicken was moist but bland, and the peanut sauce had no real flavor other than peanut butter. I think we both agree that peanut sauce is not really our thing, and a little goes a very long way.
I was surprised to see how much sauce this recipe yielded. The Food Network’s site lists this as a serving for 4, but we barely used 1/4 of this recipe for all the chicken. If you do decide to give this a try, I would recommend cutting the peanut butter down to 1/4 cup but leaving all the other ingredients as listed (or at least sticking to that ratio but maybe even cutting the recipe down further since there is so much sauce in comparison to the amount of chicken). Taste it at that point, and if the consistency or taste is not where you want it, add more peanut butter. I just think the way it’s written leaves it tasting like straight peanut butter. I would also probably skip the chicken marinade all together because it just didn’t seem to add anything.
Overall, not horrible by any means, but it’s not something we’ll be making again either.
Chicken Sate with Spicy Peanut Dipping Sauce
½ cup low-sodium chicken broth
½ cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 tablespoon minced onion
1 clove garlic, minced
1 ½ teaspoons fish sauce
1 tablespoon brown sugar
½ teaspoon lime juice
1 tablespoon fresh ginger, minced
1 pound boneless skinless chicken breasts, cut into 1-inch strips
Spicy Peanut Dipping Sauce:
½ cup natural creamy peanut butter
¼ cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 ½ tablespoons brown sugar
1 ½ tablespoons fresh ginger, minced
2 tablespoons lime juice
1 teaspoon garlic, minced
½ teaspoon crushed red pepper flakes
1 teaspoon red curry paste
1 medium shallot, peeled and roughly chopped
For the chicken:
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, onion, garlic, fish sauce, brown sugar, lime juice, 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.
For peanut sauce:
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.
Source: Ellie Krieger’s “The Food You Crave: Healthy Recipes for a Luscious Life”, p. 54
4 servings | 9 POINTS
A note about the POINTS for this recipe: this calculation is assuming you eat 1/4 the chicken and 1/4 of the sauce, which, honestly, you probably won’t. I think you could easily get 8 or more servings out of the peanut sauce, so be mindful of serving sizes when calculating the POINTS for this one.