Fiery Chicken Sate
Updated December 18, 2017
- Total Time
- 25 minutes, plus at least 3 hours' refrigeration
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Ingredients
1 ½ tablespoons dark brown sugar
¼ cup panang curry paste
1 cup unsweetened coconut milk
2 tablespoons fish sauce
1 teaspoon lime juice
1 ½ tablespoons ground coriander
1 ½ pounds boneless, skinless chicken breasts, cut into 24 ½-inch wide and 4-inch long strips
24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes
Nutritional analysis per serving (4 servings)
9 grams carbs; 126 milligrams cholesterol; 357 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 18 grams fat; 1 gram fiber; 873 milligrams sodium; 41 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander. Add the chicken and toss until well coated. Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
- Step 2
Preheat the broiler or grill. Remove the chicken from the marinade and thread each strip onto a skewer. Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side. Serve immediately.
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