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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Not only is New York City the nation's melting pot, it is also the casserole, the chafing dish and the charcoal grill."
-John Lindsay, Mayor

The refrigerator light goes on...

I love this spin on chicken satay with the ginger. It gives it a fresh, light flavor. The peanut sauce with the addition of cilantro is rich but soft and light enough for those with acid reflux.

Canned Oil Spray

You can buy spray olive oil in cans (as well as other vegetable oils, including canola and grapeseed oil). The quality of this oil is good enough but I prefer the sprayer that I bought at the local kitchen store. This can be filled with any oil that you like.
 

Ginger Chicken Satay with Peanut Sauce



Servings = 6 | Serving size =4 ounces chicken with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

The sauce makes 36 servings and keeps well in the refrigerator for 4-5 days. The cooked chicken also keeps well for up to three days. Reheat gently.

Serve with Coconut Rice or Coconut Rice - Low Sodium Version

3 Tbsp fresh ginger (peeled and finely minced)
3 tsp sesame oil
1 1/2 lbs boneless skinless chicken breast (cut into 2 ounce strips)
12 wooden skewers
1/4 cup smooth peanut butter
6 Tbsp low sodium chicken broth
1/2 tsp low sodium soy or gluten-free tamari sauce
1/8 tsp salt
1/4 cup cilantro leaves
spray olive oil

Place the chicken strips onto skewers.

Combine the minced ginger, sesame oil and chicken together in a large zipper bag. Marinate for at least 4 hours (overnight is best).

While the chicken is marinating place the peanut butter, chicken stock, salt and cilantro in a blender. Puree until smooth. Chill.

When ready to cook, place a large grill pan or skillet over high heat. When the pan is hot, reduce the heat to medium high and spray with oil.

Place the marinated chicken on the grill pan and cook for about 5 minutes. Turn and cook for another 7 to 12 minutes. Serve with peanut sauce.

Nutrition Facts

Serving size = 4 ounces chicken with sauce

Servings = 6

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Amount Per Serving

Calories 138 Calories from Fat 24
  % Daily Value
Total Fat 3g 4%
    Saturated Fat 1g 3%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 84mg 4%
Total Carbohydrates 0g 0%
    Dietary Fiber 0g 0%
    Sugars 0g  
Protein 26g  
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 5%
Vitamin K 1 mcg Potassium 302 mg
Magnesium 34 mg