Low Sodium Chicken Satay with Peanut Sauce

Fire up your grill and savor the bold, nutty flavors of this Low Sodium Chicken Satay with Peanut Sauce—a healthier twist on the classic Southeast Asian favorite! Tender strips of boneless, skinless chicken breast are marinated in a fragrant blend of low sodium soy sauce, creamy coconut milk, fresh lime juice, and aromatic spices like turmeric, cumin, and coriander. Grilled to perfection on wooden skewers, these savory morsels are paired with a luscious homemade peanut sauce featuring unsalted peanut butter, coconut milk, and a hint of honey for natural sweetness. Perfect for weeknight dinners or entertaining, this low sodium recipe caters to those seeking a heart-healthier option without compromising on flavor. Garnished with fresh cilantro, these skewers are as visually stunning as they are delicious. Serve as an appetizer, main course, or alongside fresh veggies and steamed rice for a complete meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breast into thin strips, about 1 inch wide.

Step 2

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.

Step 3

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.

Step 4

Preheat grill to medium-high heat.

Step 5

Thread the marinated chicken strips onto the soaked wooden skewers.

Step 6

Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and charred at the edges.

Step 7

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.

Step 8

Heat the saucepan over medium heat, stirring frequently until the mixture is smooth and slightly thickened, about 3-4 minutes.

Step 9

Transfer the grilled chicken skewers to a serving platter.

Step 10

Drizzle the warm peanut sauce over the skewers and sprinkle with fresh chopped cilantro before serving.

Step 11

Serve additional peanut sauce on the side for dipping.

Nutrition Facts

Serving size	(946.3g)

Amount per serving	% Daily Value*
Calories	1660.1

Total Fat 80.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 1600.3mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 38.2g
Protein 175.4g	0%

Vitamin D 22.7IU	0%
Calcium 193.6mg	0%
Iron 11.4mg	0%
Potassium 2365.3mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 41.4%

Carbs: 15.9%