Low Sodium Satay Chicken
Satisfy your cravings for bold, savory flavors with this Low Sodium Satay Chicken recipe, a lighter twist on the classic chicken satay. Perfect for those watching their sodium intake, this dish combines tender chunks of chicken marinated in a creamy blend of coconut milk, natural peanut butter, aromatic spices like turmeric and cumin, and a hint of sweetness from honey. Grilled to perfection on skewers, the chicken boasts a smoky, charred exterior that pairs beautifully with a sprinkle of fresh cilantro. Quick to prepare and ideal for a healthy weeknight dinner or a crowd-pleasing appetizer, this recipe caters to your health-conscious lifestyle without sacrificing taste. Serve with a low sodium peanut sauce for dipping to complete the experience. Ready in just 30 minutes, it’s a deliciously guilt-free way to enjoy satay!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Coconut milk
- 2 tablespoons Natural peanut butter (unsalted)
- 2 tablespoons Lime juice
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Honey
- 3 units Garlic cloves, minced
- 1 teaspoon Grated ginger
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
- 8 units Wooden skewers
Instructions
Cut the chicken breast into 1-inch cubes and set aside.
In a medium bowl, whisk together coconut milk, peanut butter, lime juice, low sodium soy sauce, honey, minced garlic, grated ginger, ground coriander, turmeric, ground cumin, and black pepper until smooth and well combined.
Place the chicken pieces into the marinade, ensuring they are fully submerged and well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Preheat a grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking.
Thread the marinated chicken pieces onto the skewers, dividing them evenly among the skewers.
Grill the chicken skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
Transfer the skewers to a serving platter and sprinkle with chopped cilantro.
Serve immediately, making sure to include a dipping sauce of your choice, such as a low sodium peanut sauce, on the side.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 37.5 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1972 mg | 42% | |
*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.
