Low Sodium Chicken Satay with Peanut Sauce
Transform your weeknight dinner with this vibrant Low Sodium Chicken Satay with Peanut Sauce, a healthier twist on a Southeast Asian favorite. Tender strips of marinated chicken are infused with aromatic spices like turmeric, cumin, and coriander, then grilled to smoky perfection on wooden skewers. Paired with a creamy, tangy peanut sauce made from unsalted peanut butter, coconut milk, and a hint of chili garlic sauce, this recipe delivers bold flavors without the excess sodium. Ready in just 35 minutes, it’s ideal for family dinners or casual entertaining. Serve with a sprinkle of fresh cilantro for a pop of color and bright flavor, and enjoy every irresistible bite! Perfect for those seeking low sodium, gluten-free, and crowd-pleasing recipes.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Low sodium soy sauce
- 0.5 cup Coconut milk
- 2 tablespoons Fresh lime juice
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Coriander powder
- 1 teaspoon Ground cumin
- 0.5 cup Peanut butter (unsalted)
- 0.5 cup Unsweetened coconut milk (for sauce)
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Chili garlic sauce
- 2 tablespoons Fresh cilantro, chopped
- 8 Wooden skewers, soaked in water
Instructions
Cut the chicken breast into thin strips, about 1 inch wide.
In a medium bowl, combine low sodium soy sauce, half a cup of coconut milk, lime juice, minced ginger, minced garlic, ground turmeric, coriander powder, and ground cumin. Mix well.
Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Preheat grill to medium-high heat.
Thread the marinated chicken strips onto the soaked wooden skewers.
Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and charred at the edges.
For the peanut sauce, in a small saucepan, combine peanut butter, half a cup of unsweetened coconut milk, rice vinegar, honey, and chili garlic sauce.
Heat the saucepan over medium heat, stirring frequently until the mixture is smooth and slightly thickened, about 3-4 minutes.
Transfer the grilled chicken skewers to a serving platter.
Drizzle the warm peanut sauce over the skewers and sprinkle with fresh chopped cilantro before serving.
Serve additional peanut sauce on the side for dipping.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 38.2 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
