Chicken Satay Skewers

Name: Chicken Satay Skewers
Cuisine: singapore
Ingredients: 200 g Chicken breast (skinless, boneless); 2 tbsp Peanut butter; 1 tbsp Soy sauce (low sodium); 1 tsp Lemon juice; 1 tsp Garlic cloves, minced; 1 tsp Ground ginger; 1 tsp Ground coriander; 1/2 tsp Red chili flakes; 6 Skewers (wooden or metal); 2 tbsp Coconut milk

A recipe from singapore.

🇸🇬 singaporeHigh ProteinGym FoodLow Carb

Nutrition (per serving)

520Calories

32 gProtein

15 gCarbs

30 gFat

4 gSugar

1400 mgSalt

Ingredients

200 g Chicken breast (skinless, boneless)
2 tbsp Peanut butter
1 tbsp Soy sauce (low sodium)
1 tsp Lemon juice
1 tsp Garlic cloves, minced
1 tsp Ground ginger
1 tsp Ground coriander
1/2 tsp Red chili flakes
6 Skewers (wooden or metal)
2 tbsp Coconut milk

Method

Soak wooden skewers in water for 30 minutes to prevent burning.
Cut the chicken breast into 1.5-inch cubes and place them in a bowl.
In a separate bowl, whisk together peanut butter, soy sauce, lemon juice, minced garlic, ground ginger, coriander, and red chili flakes until smooth.
Add the coconut milk to the mixture and stir until well combined.
Toss the chicken cubes in the peanut sauce until each piece is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat a grill or grill pan to medium-high heat, about 375°F (190°C).
Thread the marinated chicken onto the soaked skewers, spacing pieces evenly.
Grill the skewers for 4–5 minutes per side, turning once, until the chicken is cooked through and has a slight char, about 8–10 minutes total. During grilling, brush the skewers with the remaining sauce every 2 minutes to keep them moist and add flavor. The chicken should reach an internal temperature of 165°F (74°C).
Serve the hot satay skewers with a side of cucumber slices and a small bowl of extra peanut sauce for dipping.