Thai Chicken Satay **PREP** Marinade
Pour the marinade into the chicken bag. Squish around and marinade in the fridge for at least 6 hours or overnight. Soak the bamboo skewers for 30 minutes in water before threading. Bring chicken to room temperature and thread onto the bamboo skewers, dabbing off any dripping marinade. Place on a foil or parchment lined baking sheet. Bake at 350 degrees for 15-20 minutes and temperature is 165. Be sure to not overcook or the chicken will be dry. You can also grill the chicken too, 3-4 minutes per side and internal temp of 165. While the chicken is cooking, heat up the sauce in a small saucepan until hot. Steam the rice and slice the cucumbers. Lightly drizzle the sauce over the chicken and rice.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
Calories
720
% Daily Value*
Total Fat 28g .......... 36%
Saturated Fat 9g .......... 45%
Trans Fat 0g
Cholesterol 95mg .......... 32%
Sodium 1,180mg .......... 51%
Total Carbohydrate 78g .......... 28%
Dietary Fiber 5g .......... 18%
Total Sugars 16g
Includes 10g Added Sugars .......... 20%
Protein 40g
Vitamin D 0mcg .......... 0%
Calcium 110mg .......... 8%
Iron 4.6mg .......... 25%
Potassium 760mg .......... 15%
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients (FDA-Compliant)
Chicken, cooked rice, marinade [gluten-free soy sauce (water, soybeans, salt), brown sugar, chili paste, lime juice, fish sauce (anchovies, salt), basil, coriander, ground ginger, garlic powder, turmeric, olive oil], dipping sauce [marinade, coconut milk, peanut butter (peanuts)], cucumber, salt.
Allergen Statement
Contains: Peanuts, Soy, Fish