If I served this at my house to a guest, they would never know it’s a Weight Watchers recipe unless I told them. I love when I find new WW recipes that are actually good. It’s also funny how one ingredient can fuel a search for a recipe, and the result is a dish that I will make regularly from here on out. Such is the case with this Chicken Satay with Peanut Sauce.
I always love when my wife goes shopping because I open up the cabinets or fridge to surprises. For this day, I had some chicken breasts thawed, so my mind was going through the normal rigmarole of figuring out what to make with them. I opened the cabinets and, voila! a jar of peanuts there lurked. Immediately, chicken satay with a peanut sauce came into my head (I sound like that show Chopped about now, which may mean I’m a jackass).
I have said before that I wasn’t raised exposed a ton of Asian food, so I jump at the chance to learn new Asian dishes. I remembered this Thai restaurant on Bolsa Chica Road in Huntington Beach, California, to which some friends brought us years ago, and I had satay for the first time. I fell in love with it, yet I have had it few times since then, my present hometown being bereft of most Asian culture to a distressing degree. Gladly, I will now have it on a regular basis, and with not much guilt, either.
On a side note about the Weight Watchers recipes from their actual website, which this recipe is, I have to say that WW makes me giggle sometimes. They have recipes that, had I followed them to a T, would totally suck. For example, this recipe calls for veggies, like bell peppers, mushrooms, and onions, to be interspersed between the chicken chunks on the skewers. This is stupid. Everything has different grilling times, so the result would be probably a mess AND a pain in the ass to eat. I made a skewer of onions and kept the chicken on their own skewers.
Weight Watchers says that each skewer with 3 tablespoons of the sauce AND 1/2 teaspoon of sesame seeds is a 6 on the Points Plus system, which I do not use and which can fuck off profoundly. I would figure it’s a 5 on the old system. Moreover, as always, I made some changes. I did not use the sesame seeds, which I know doesn’t change the point value, really, but it has to help. I served it with 1/2 cup of white rice, which is a 2, and I made some of my Asian green beans (https://dinnerwithjonny.com/2013/05/04/sesame-green-beans/), which adds another 1. So, kids, it’s an 8 total with one skewer, but it was so good that I ate two of them, so a 13 for dinner ’twas, and I have no problem with that.
Chicken Satay with Peanut Sauce
Serves 2 with 2 skewers each or 4 with one skewer each.
(get 4 bamboo skewers soaking in water for at least 30 minutes before you start threading the chicken on them)
2 uncooked boneless, skinless chicken breasts, cut into 1 1/2″ cubes
3 tbsp. soy sauce
2 tsp. cooking oil (I used canola, but it called for peanut oil, so whatever)
2 tbsp. chopped parsley or cilantro (I used 2 tsp. dried parsley because that’s what I had)
2 cloves of garlic, crushed
1 chunk of fresh ginger (about 2 inches worth), peeled and sliced, if you have it (if not, no biggie)
1/4. tsp freshly ground black pepper
a few sliced green onions for garnish
Makin’ the Skewers:
In a bowl, combine all of the ingredients except the chicken and mix well. Add the chicken and mix it well, too. Cover it and marinade it for at least 30 minutes but up to a day, stirring it every so often. When ready, thread the chicken pieces on the skewers so that they’re fairly snug on there. Discard the marinade. Heat a grill or grill pan (I use medium high here), and grease it with cooking spray. Grill the skewers for about 16 minutes total, turning them every few minutes so that they are cooked evenly and on each side.
Make the peanut sauce as you are grilling.
Peanut Sauce Ingredients:
1 tsp. olive oil
1/2 cup chopped onion
1 tsp chili powder
1/2 tbsp. tomato paste
2 tbsp. water
1/4 cup peanut butter
1/8 cup chopped peanuts
(conversely, you can use chunky peanut butter and omit the peanuts)
3/4 cup low fat milk
Makin’ the Sauce:
Heat the oil a small nonstick skillet over medium high heat. Add the onions and cook them until they’re soft, about 4 minutes or so. In a small bowl, combine the tomato paste, chili powder, and the water. Mix it well so it looks like ketchup. Add it to the onions in the pan and stir it for a minute so it gets happy. Stir in the peanut butter, peanuts, and the milk. Reduce the heat and cook it for about 4 minutes until the sauce thickens. Taste for salt. Serve this as a dipping sauce in small bowls for the chicken skewers.
As a garnish, I topped it with sliced green onions. If you want spice, add some chopped jalapenos or cayenne to the peanut sauce. I put some sriracha on the rice, but the peanut sauce and skewers were so damn good that they needed nothing else.
Until later, eat, drink, and peace out.
©Jon Marino 2013