I absolutely love Chicken Satay but the sauce is so heavy on the calories because of what it traditionally contains (full fat coconut milk, full fat peanut butter, brown sugar, oil etc) that I wanted to make a lighter, but equally as tasty version.
I made this sauce using Sukin Peanut flour, which is a gluten free, high protein ingredient made simply from fat reduced ground up peanuts. I skipped the other heavier ingredients, and just used lime juice, honey, soy and chillies to add flavour and enhance the texture.
I hoped to make a more nutritious and lower-calorie alternative to satay, and, if you stick to small servings, the sauce won’t harm any diet plans.
Satay goes well with a wide variety of Asian-inspired dishes, particularly dishes from Thailand, so I thought I would accompany it with a light and tasty salad.
For the Peanut Sauce, marinade in for as long as possible then bake your chicken in:
- 5 heaped table spoons of Sukin Peanut Flour
- 2 x beaten eggs
- Big dash of Soy Sauce
- Big Dash of Honey
- Juice of 2 Limes
- Chilli Flakes
- Red and Orange Peppers
- Spring Onions
- Baby Corn
For the Asian Salad:
- In a bowl mix together lots of Sesame Oil, Fresh Lemongrass Paste, Fresh Ginger, Chillies and Honey and dress your veggies just before serving with fresh basil and your chicken hot out of the oven.
- The salad really fresh and light, and goes so well with the creaminess of the peanut chicken.
- Because it has a low GI and low Glycemic Load, with little impact on blood sugar, Sukrin Peanut Flour is great for diabetics and those on low-glycemic diets. Sukrin Peanut Flour, which is naturally low in carbohydrates, can also help keep blood sugar levels stable.
This recipe comes from PwPantry.com checkout her site for more great recipes