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Ingredientes
- 1 Tbsp. vegetable oil
- 1 Tbsp. soy sauce
- 1 lrg clov garlic, crushed
- 1/2 tsp finely grated fresh ginger
- 500 gm chicken thigh fillets, cubed
- Â Â metal or possibly bamboo skewers, (soaked)
- 1 tsp vegetable oil
- 2 lrg clov garlic, crushed
- 2 tsp finely grated fresh ginger
- 1 c. chicken stock
- 1 c. coconut lowfat milk
- 1 Tbsp. soy sauce
- 2 Tbsp. crunchy peanut butter
- 2 tsp sweet chilli sauce
Direcciones
- 1. Place oil, soy sauce, garlic and ginger in a bowl and mix to combine.
- Add in chicken and marinate for 15 min.
- 2. Drain chicken, thread onto lightly oiled skewers and cook under a preheated medium grill or possibly on a barbecue for 15 min or possibly till cooked through.
- 3. To make sauce, heat oil in a saucepan over a medium heat. Add in garlic and ginger and cook, stirring, for 2 min. Stir in stock, coconut lowfat milk and soy sauce. Bring to the boil. Reduce heat. Simmer for 5 min.
- 4. Add in peanut butter and simmer for 5 min longer. Just prior to serving, stir in chilli sauce. Serve with the chicken.
- Note:Alternatively, purchase a ready prepared satay sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 239 | 70% |
| Total Fat 27.12g | 34% |
| Saturated Fat 8.55g | 34% |
| Trans Fat 0.33g | |
| Cholesterol 83mg | 28% |
| Sodium 675mg | 28% |
| Potassium 347mg | 10% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.33g | 1% |
| Protein 20.3g | 32% |
