Everyday Food . Recipes . Chicken Satay With Peanut-Chutney Sauce



	ingredients
	¼ cup smooth peanut butter, preferably natural 3 tablespoons mango chutney 2 tablespoons fresh lime juice 1 garlic clove, coarsely chopped ¼ teaspoon red-pepper flakes Coarse salt and ground pepper 1 ½ pounds boneless, skinless chicken breast halves, cut across the grain into ¼-inch-wide strips 1 tablespoon vegetable oil Fresh cilantro, for garnish (optional)

Chicken Satay With Peanut-Chutney Sauce

Serves 4 | Prep time: 45 minutes | Total time: 45 minutes

You will need twelve metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill.

Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, ¼ teaspoon salt, and ¼ cup water; blend until smooth. Set aside.
Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers go in and out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon soy sauce over chicken; turn to coat.
Heat grill to high; lightly oil grates. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with cilantro, if desired. Serve with chutney sauce.

Per serving: 350 calories; 13.7 grams fat; 44.1 grams protein; 11.6 grams carbohydrates; 1 gram fiber

Note: The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp.