Low-Fat Chicken Satay With Peanut Sauce

Written by
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
Learn about The Spruce Eats' Editorial Process
Fiona Haynes
Updated 09/19/20
Chicken satay and salad with gravy in plate on table
Sutthiwat Srikhrueadam/EyeEm/Getty Images
Prep: 60 mins
Cook: 10 mins
Total: 70 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
457 Calories
20g Fat
35g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 457
% Daily Value*
Total Fat 20g 25%
Saturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 847mg 37%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 11%
Protein 37g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's surprisingly easy to make Thai-style chicken satay sticks at home. These succulent bits of chicken breast are served with a smooth and creamy peanut sauce and make an excellent low-fat appetizer.

The recipe requires a marinade made of ginger, garlic, brown sugar and soy. After an hour, the chicken strips will be ready for the grill or broiler. To finish off this tasty dish, the sauce includes many of the same ingredients and the peanut butter adds a distinct and unforgettable taste.

Ingredients

  • 1 pound chicken breasts (skinless, boneless)
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce (or tamari sauce, low-sodium)
  • 1 clove garlic (crushed)
  • 1 teaspoon ginger (minced)
  • 1 tablespoon lime juice
  • For the Sauce:
  • 1 tablespoon brown sugar
  • 1 tablespoon tamari sauce (or soy sauce, low-sodium)
  • 1 clove garlic (crushed)
  • 2 tablespoons peanut butter (creamy)
  • 2 tablespoons lime juice

Steps to Make It

  1. Gather the ingredients.

  2. Cut the chicken breasts into eight strips. Place in a large resealable plastic bag.

  3. In a small bowl, combine brown sugar, soy sauce, garlic, ginger, and lime juice. Add to the bag.

  4. Marinate the chicken strips in the refrigerator for 1 hour.

  5. Presoak eight bamboo skewers for 30 minutes.

  6. Preheat the grill or broiler, coated with cooking spray.

  7. For the sauce, combine brown sugar, soy sauce, garlic, peanut butter, and lime juice. Stir until smooth and creamy. Thin with a little water if you like.

  8. Thread chicken strips onto the pre-soaked skewers.

  9. Grill or broil chicken for 10 minutes, turning once.

  10. Serve two skewers per person with a tablespoon of peanut sauce on the side.

  11. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • Chicken satay sticks are often served as an appetizer and are a perfect way to start almost any meal, whether it includes Thai food or not. They're also so easy to make that you can prepare them for a small party or cookout and serve more than four people. Simply increase the recipe to suit your needs.
  • If you're in the mood for a simple meal, the chicken can take center stage as the entree. Serve them with jasmine rice and a crisp green salad, and enjoy.