Thai Chicken Satay

• 份量: 4 servings
• 活動時間: 45 minutes
• 總時間: 1 hour 15 minutes

食材

nonstick spray ($0.01)

2 large chicken breasts (cut into 1-inch pieces, 2 lbs, 907g $5.34)

1 garlic clove (minced, $0.06)

1 inch fresh ginger (peeled & minced, $0.21)

½ fresh lime (about 1.5-2 Tbsp juice, $0.13)

½ Tbsp chili garlic sauce (or Sriracha, $0.07)

2 Tbsp soy sauce ($0.11)

1 Tbsp brown sugar ($0.04)

1 tsp toasted sesame oil ($0.09)

2 Tbsp vegetable oil ($0.08)

½ cup natural peanut butter (140g, $0.61)

3 Tbsp hot water ($0.00)

½ bunch fresh cilantro (divided, $0.42)

步驟

Prep

Gather and prepare all ingredients. Spray an 8x10 casserole dish and set it aside.

Whisk

Add the minced garlic, ginger, lime juice, chili garlic sauce, soy sauce, brown sugar, sesame oil, and vegetable oil to a medium bowl. Whisk together.

Stir

Add the peanut butter and hot water, then whisk again until smooth. Roughly chop the cilantro. Save a handful of the cilantro to top the dish after baking, and stir the rest into the peanut sauce.

Marinate

Set aside ½ cup of the peanut sauce, then add the rest to a gallon zip-top bag with the chicken. Press out the air, seal, and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight.

Cook

When you’re ready to cook the chicken, preheat the oven to 375°F. Place the chicken pieces and all the marinade from the bag in a casserole dish into a single layer.

Brush

Bake the chicken in the preheated oven for 15 minutes. Then use a brush to add the reserved peanut sauce to the top of the chicken. Cook for an additional 15 minutes. Make sure the internal temperature of the chicken reaches 165°F.

Serve

Fold the chicken pieces and sauce in the bottom of the dish until combined. Top the baked chicken with the reserved cilantro and serve.

營養

• 卡路里: 415 kcal
• 總脂肪: 27 g
• 鈉: 746 mg
• 總碳水化合物: 13 g
• 膳食纖維: 2 g
• 蛋白質: 32 g