Chicken Satay with Peanut Dipping Sauce

6 servings

Chicken:

- 4 boneless, skinless chicken breast halves
- ¼ cup orange juice
- 1 tablespoon red or yellow Thai curry paste
- 12 (6-inch) wooden skewers, soaked in water 1 hour

Peanut sauce:

- ½ cup chopped onions
- 1 medium clove garlic, peeled and minced
- 1½ tablespoons toasted sesame oil
- 1 cup reduced-sodium chicken or vegetable broth
- 1 tablespoon Thai fish sauce or natural soy sauce (tamari)
- 1½ teaspoons Thai chili sauce or hot chili oil
- 1½ teaspoons paprika
- ¾ teaspoon ground cumin
- 1½ tablespoons peeled and finely minced fresh gingerroot
- 1½ teaspoons honey
- ¼ cup peanut butter
- 1½ tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint

1. To prepare the chicken: Cut each chicken breast vertically into 3 sections. Whisk together the orange juice and curry paste in a large bowl, add the chicken and mix to coat. Cover and refrigerate about 1 hour. Soak the skewers 1 hour.

2. To prepare the peanut sauce: Sauté the onions and garlic in the sesame oil in a sauté pan over medium heat. Cook 4 minutes, until the garlic begins to turn golden brown. Add the broth, fish sauce, chili sauce, paprika and cumin. Whisk until completely blended.

3. Add the ginger, honey and peanut butter, stir and simmer 10 minutes, or until the sauce becomes very thick. Remove from the heat and stir in the parsley and mint. Pour the sauce into a bowl. (Refrigerate if not using right away; reheat on medium-low heat until just warm.)

4. Thread 1 slice of chicken on each skewer, pulling tightly so the meat lies flat. (Discard the chicken marinade.) Put the chicken on a baking sheet and broil 2 minutes on each side, spooning a little peanut sauce over each. Test for doneness.

5. Serve the chicken satay on a platter with a sprinkling of chopped mint. Place a bowl of the peanut sauce in the center for dipping.

Data per serving (2 skewers and 2 tablespoons sauce)

Calories 223
Protein 22.49g
Fat 11.23g
Carbohydrates 7.52g
Sodium 458mg
Saturated fat 1.95g
Monounsaturated fat 2.17g
Polyunsaturated fat 2.19g
Cholesterol 45.33mg

From "The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit" by Andrew Weil, M.D., and Rosie Daley.