P28 Chicken Satay w/ Thai Peanut Sauce

Nutritional Facts:
(per serving. Total 4 servings – 2 Skewers and 2 oz. Sauce)

  • Calories – 263
  • Fat – 10g
  • Carbs – 12g
  • Protein – 31g

Ingredients:  (Thai Peanut Sauce) 

  • 3/4 cup of P28 Peanut Butter
  • (1) 13.5oz. can of Full-Fat Coconut Milk
  • 1/4 cup Thai Red Curry Paste
  • 1/2 tablespoons Salt
  • 3/4 cup Granulated Stevia
  • 2 tablespoons Apple Cider Vinager 
  • 1/2 cup Water 

Ingredients:  (Chicken Satay) 

  • 1 lb. Chicken Breast – (pound slightly and slice into 1″ strips) 
  • 1/2 cup Low Sodium Chicken Stock
  • 1/2 cup Light Coconut Milk
  • 2 tablespoons Low Sodium Soy Sauce
  • 1 Shallot, sliced thin
  • 1 clove Garlic, minced
  • 1.5 tspn. Thai Fish Sauce  (or 2 additional teaspoons of Soy Sauce) 
  • 1 tablespoon Brown Sugar
  • 1/2 tspn. Lime Zest
  • 1 tablespoon Minced Fresh Ginger
  • Skewers – as needed

Directions:  (Thai Peanut Sauce) 

  • Put everything into a medium sized pan and bring to a gentle boil over medium heat. Whisking constantly.
  • Let the mixture simmer for 3-5 minutes over low heat.  
  • Take the pot off the stove. Let cool down to room temperature. 

Directions:  (Chicken Satay) 

  • In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. 
  • Add the chicken strips and let marinate for 1 hour. 
  • Remove the chicken from the bowl, discard the marinade. 
  • Spray a nonstick grill pan with cooking spray and preheat over a medium high flame/temp. 
  • While pan is heating, thread chicken onto skewers. 
  • Grill chicken on skewer in pan, 2-3 minutes per side, or until cooked thoroughly through, with light grill marks. 
  • Serve Chicken with Thai Peanut Sauce and garnish with Basil or Cilantro, and chopped peanuts.