Those of you who have been reading my "What a Dietitian Eats" posts all week know that I love this recipe and have eaten it 3 days in a row. So glad The Tortefeasor chose this as the CEiMB recipe of the week!
If you have never had sate (or satay) before, you are in for a treat. Marinated meat or poultry (in this case chicken) is skewered, grilled, and then served with a spicy peanut sauce. I'm not sure which part I like better - the chicken or the sauce? They are both delicious! The marinade is made with lime zest, grated ginger, coconut milk, soy sauce, garlic, brown sugar...how bad can that be?
As could be expected I turned this into a salad with romaine, red bell pepper, carrots, snow peas, scallions, and cilantro. So that I could use if for a dressing, I made the sauce a little thinner by adding a little of the coconut milk leftover from the marinade (I used the rest in coconut-mango smoothies).
You should all make this really soon (or ask...no beg...someone to make it for you!)
- Per serving (Ellie's version...not my salad) - 263 calories, 10 g fat (3.4 g saturated), 12 g carbohydrates, 1 g fiber, 31 g protein (exchanges: 4 protein, 2 fat, 1/2 starch; WW points: 6)
- Notes - Some changes I made: 1) I didn't pound the chicken, I just made sure to cut the strips really thin, 2) to make the sauce thinner I added a little less peanut butter and about 1/4 of a cup of coconut milk...it also needed to be a little sweeter so I added more sugar, 3) I used a teaspoon of curry powder instead of the paste, 4) I left the shallot out of the dressing, 4) I let the chicken marinate for about 4 hours...it worked better with my schedule, and 5) I didn't buy any chopped peanuts, but I really wish I had them for the salad; if you don't have fish sauce just add a little more soy sauce...but I think it really makes a diffence and it will last FOREVER in your fridge
- Tip - If the chicken is slightly frozen it will slice better/thinner