8 (serving size = 55 g skewer + 13 g sauce)
- 1 lb chicken tenders
- 57 g (1/4 cup) full-fat coconut milk
- 12 g (3 cloves) garlic, minced
- 10 g of fresh ginger, grated
- 15 g (1 tbsp) red Thai curry paste
- 30 g (2 tbsp) soy sauce
- 20 g (1 tbsp) maple syrup
- 1 tbsp curry powder
- 8 bamboo skewers (or as many skewers as you have tenders)
- 24 g PB2
- 15 g red Thai curry paste
- 10 g soy sauce
- 10 g rice vinegar
- 5 g toasted sesame oil
- 10 g lime juice
- 8 g sriracha
- 14 g monk fruit sweetener
- 14 g coconut milk
- Optional peanuts, lime wedges and cilantro for garnish (not included in macro count).
Thanks to skinless chicken tenders and a tangy peanut dipping sauce made with PB2, we’ve lightened up this crowd-pleasing chicken satay without sacrificing flavor.
Note that this recipe calls for baking the skewers in the oven, but if you’ve got a grill, feel free to grill ’em for that extra crispy char.
- In a large baking dish, cover the bamboo skewers with water and let them soak while you prepare the chicken. This will keep the skewers from burning in the oven (or on the grill).
- In a large bowl, combine the coconut milk, garlic, ginger, red Thai curry paste, soy sauce, curry powder and maple syrup in a bowl. Add the chicken, toss to coat, and marinate in the refrigerator for 30 minutes.
- Meanwhile, combine all the sauce ingredients in a small bowl and stir to combine.
- Preheat the oven to 400 F and line a baking sheet with foil. When the chicken is finished marinating, skewer the tenders with sauce onto the soaked bamboo skewers. Bake for 15 minutes, or until the chicken reaches an internal temperature of 160 F.
- Serve alongside the dipping sauce and garnish with chopped cilantro, lime wedges and a sprinkling of chopped peanuts.
You’re aiming for about 75 grams of raw chicken and sauce per skewer. If your tenders vary in size, simply cut the big ones in half while bulking up the scrawnier skewers. Or you can quickly cut the tenders into 1-inch cubes for easy portioning.
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