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Photo of Chicken satay with peanut sauce and cucumber salad by WW

Chicken satay with peanut sauce and cucumber salad

2
Points®
Total Time
1 hr 8 min
Prep
30 min
Cook
8 min
Serves
4
Difficulty
Easy
Light coconut milk and powdered peanut butter lend incredible richness to this satay sauce. The highly-flavored, ultra-creamy sauce gets its potency from jarred red Thai curry sauce which is made with ginger, lemongrass, and chiles. Look for it on the International ingredient aisle at your supermarket. To cut down on prep after work, marinade the chicken and make the dipping sauce before you leave home in the morning. When you return, all you need to do is cook the chicken and make the salad. If you use wooden skewers, soak them in water 20 to 30 minutes before threading the chicken so they won’t burn while grilling.

Ingredients

Canned unsweetened light coconut milk

3 Tbsp

Powdered peanut butter

3 Tbsp

Water

1 Tbsp

Fish sauce

1 tsp

Thai curry paste

1 tsp, red variety

Fresh lime juice

1 tsp

Fish sauce

1 Tbsp

Fresh lime juice

1 Tbsp

Low sodium soy sauce

2 Tbsp

Minced ginger

1 tsp

Agave nectar

1 tsp

Garlic

1 clove(s), minced

Uncooked boneless skinless chicken breast

1 pound(s), tenderloins

Cooking spray

3 spray(s)

English cucumber

1 medium, halved lengthwise, seeded, thinly sliced

Seasoned rice vinegar

2 Tbsp

Shallot

2 Tbsp, chopped, thinly sliced

Red pepper flakes

1 pinch(es)

Cilantro

2 Tbsp, fresh, chopped (plus extra for garnish)

Instructions

  1. To prepare peanut sauce, whisk together coconut milk and next five ingredients in a medium bowl; chill until ready to serve.
  2. To prepare chicken, combine 1 Tbsp fish sauce and next five ingredients in a shallow dish; add chicken, cover and marinate in refrigerator at least 30 minutes (or up to 8 hours).
  3. Off heat, coat a grill rack or grill pan with cooking spray. Preheat grill or grill pan to medium-high heat.
  4. While grill heats, to prepare cucumber salad, combine remaining ingredients in another medium bowl; set aside.
  5. Remove chicken from marinade; discard marinade. Cook chicken all the way through, flipping once, 3-4 minutes per side. Serve chicken with cucumber salad and peanut sauce for dipping.
  6. Serving size: 3 oz chicken, 3/4 c salad, 2 Tbsp sauce

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