Thai Chicken Satay Skewers | Sesame Snow Peas

Prep time: 10 minutes Marinade time: 2+ hours Cook time: 20 minutes

per serving: 350 calories; 46 grams protein; 16 grams total fat; 2 grams fiber; 3 grams saturated fat; 6 grams carbohydrates; 103 mgs cholesterol; 640 mgs sodium; 9 WW points plus

Simple Gourmet Lower Calorie

Thai Chicken Satay Skewers


4 boneless, skinless chicken breasts cut into 1-inch strips

2 tablespoons Asian fish sauce

1/4 cup soy sauce (low sodium)

3 tablespoons toasted sesame oil (can sub reg sesame oil)

1/4 cup brown sugar firmly packed

1 tablespoon ginger, minced

1 tablespoon garlic, minced

4 tablespoons lime juice

1 jalapeno pepper seeded and minced

1 tablespoon curry powder

1/4 cup fresh cilantro chopped

8 12-inch bamboo skewerss soaked

cooking spray

1/2 cup Thai peanut sauce


coarse salt and freshly ground pepper, to taste


In a large resealable plastic bag, combine marinade ingredients (through cilantro) Add chicken and toss to coat evenly. Refrigerate 2 hours or all day, turning bag occasionally.
Spray grill with cooking spray and heat to medium-high.
Remove chicken from marinade; discard marinade. Weave chicken strips onto skewers; season with salt and pepper. Grill skewers, turning once, until chicken is tender and cooked through, 2-3 minutes per side; watch carefully throughout to make sure they don't burn.
In a small microwave-safe bowl, heat peanut sauce in microwave. Serve chicken skewers drizzled with peanut sauce.

Sesame Snow Peas


1 tablespoon sesame seeds

2 cups snow peas trimmed

1 teaspoon toasted sesame oil (can sub reg sesame oil)

2 green onions sliced

coarse salt and freshly ground pepper, to taste


In a medium saucepan, blanch snow peas in boiling water for 15 seconds; drain in a colander and rinse with cold water.
In a serving bowl, toss snow peas with oil, green onions, sesame seeds and salt and pepper. Serve immediately.