Chicken Satay Recipe - Cooking Index
Chicken Satay Recipe - Cooking Index
| 1 tablespoon | 15ml | Corn oil |
| 3 tablespoons | 45ml | Lime juice |
| 3 | Garlic cloves - minced | |
| 1 | Jalapeño, serrano or Anaheim pepper | |
| 1 tablespoon | 15ml | Honey |
| 1 teaspoon | 5ml | Ground coriander |
| 1 1/2 lbs | 681g / 24oz | Boneless skinless chicken breasts - cubed 1" pieces |
In a blender or food processor, combine the oil, lime juice, garlic, chile, honey and coriander. Blend until smooth.
In a bowl or plastic zippered bag, combine the marinade and chicken. Cover and refrigerate for 4 hours.
Prepare an outside grill or oven broiler. Thread the chicken cubes onto skewers. (If using wooden skewers, soak them in warm water for 15 minutes prior to threading on the chicken. This helps prevent the skewers from burning on the grill.)
Grill the chicken for about 4 to 5 minutes total, turning once until the chicken is cooked through.
This recipe yields 6 servings. Serving size: 3 to 4 ounces.
Exchanges Per Serving: 4 Very Lean Meat, 1/2 Fat.
Nutrition Facts: Calories 162; Calories from Fat 43; Total Fat 5g; Saturated Fat 1g; Cholesterol 69mg; Sodium 60mg; Carbohydrates 3g; Dietary Fiber 0g; Sugars 3g; Protein 25g.
Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.