Ep. 36 - Chicken Satay

This is my new favorite way to eat chicken. If you can't find coconut milk or don't want to use it, leave it out or use water to thin the sauce a bit. Also, feel free to experiment with the ingredients - if you like it less spicy, use less red pepper; if you like it more lime-y, use more lime juice! You really can't go too wrong with this recipe! This would be a great dish for a party!

Recipe:

• 1 lb chicken breast tenderloins
• 2 TB peanut butter
• 2 TB "lite" coconut milk
• 1 TB lime juice
• 1-2 tsp lite soy sauce
• 1/2 tsp crushed red pepper, or to taste

Preheat oven to 375°. Spray a baking sheet with PAM. Place chicken tenders on baking sheet and sprinkle with seasonings, if desired (I used McCormick Montreal Chicken Seasoning). Cook chicken tenders for 20-30 minutes (until chicken is no longer pink). Whisk peanut butter, coconut milk, lime juice, soy sauce, and crushed red pepper in a bowl until smooth. Serve with chicken. You can heat the sauce or serve cold.

Servings: 5

Preparation time: 5 minutes

Cooking time: 20 minutes

Ready in: 25 minutes

Video:

Nutrition: