Easy Chicken Satay
This dish just looks fancy but seriously...this Easy Chicken Satay is a week night meal for us. And best served with my Thai Peanut Dipping Sauce.
Servings 3 servings
- 1 lb chicken breast cutlets sliced into strips
- ½ cup coconut cream canned
- 2 tbsp curry powder
- 2 tsp chili paste
- 1 tsp salt
- 10 drops stevia
- 2 tbsp olive oil or cooking spray
In a large bowl mix together coconut cream, curry powder, chili paste, salt and stevia drops. Toss raw chicken strips in this marinade. Let chicken sit in the curry marinade for at least 20 minutes or over night.
Heat a well oiled cast iron grill pan over medium high heat. Heat pan to almost smoking. Place each strip of the chicken in the grill pan in a single layer in the pan. Chicken should fit in single layer.
If it does not then you must work in batches or use a second grill pan. Please note that you can also do this on an outdoor BBQ grill.
Grill chicken for about 2 minutes or until you have nice grill marks on first side. Flip the chicken and cook for another 2-3 minutes or until you have nice grill marks. Turn heat off, remove the pan from the heat to another cooled area of the stove. Cover pan with foil for about 5 minutes.
Serve chicken satay with peanut dipping sauce.
If all your chicken does not fit in a single layer in your grill pan then you must work in batches or use a second grill pan. You do not want to overcrowd the chicken in the pan.
Please note that you can also do this on an outdoor BBQ grill.
Calories: 403kcal | Carbohydrates: 6g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 955mg | Potassium: 763mg | Fiber: 2g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg