By ~Leslie~ on March 18, 2005
Photo by Rita~
Photo by Rita~
"This is a delicious chicken recipe that pleases my whole family. At 1.5 grams carb per serving it goes well with a carb controlled diet, but those not on carb control love it too. I serve this with a crisp salad and white wine. Hope you enjoy this as much as we do! Adapted from quick and easy Low Carb by Amanda Cross. Prep time does not include marinating overnight. Added June 22 05: Please be sure to use a low sodium soy sauce to avoid saltiness."
Serving Size: 1 (132 g)
Servings Per Recipe: 6
"My family loved this! I think I might divide the sauce and use half to marinade chicken and the other half to pour over as a stir fry! Very good sauce and versatile!"
"GREAT combination of ingredients, TRUE! LOVE is low carb AND PEANUT BUTTER TOO!!! Recently had massive crave for this! DO NOT, repeat..do NOT give this recipe a miss! Here's a helpful hint by me, TRUE! Grilled it on George Forman grill and used oil spary EACH time too! Used chicken tenderloins cut in half, worked for me! This IS a TERRIFIC recipe! NOTE: Used tamari to cut down the salt"
"Wow, I made this for my family last night with the intent of having some left over for work today - but none of the chicken made it off of the kitchen table. Very delicious recipe with the combination of peanut butter and curry. I did use low sodium soy and only half of the lime, but the chicken was so tender!!! Thank you!"
"I bought the thin sliced chicken breasts and just cut them in half lengthwise. Then I threaded them onto a skewer and grilled that way. I am not a big chicken satay fan but the rest of the family loves it so I made it for them and they all said they would want me to make it again. I think I will try adding the hot sauce next time to give it some heat."
"Love this satay, the only thing missing is a dipping sauce. Next time I'll keep some of the marinade aside and use it as a sauce. Made for ZWT."
"Everyone really liked this! I marinated about 6 breasts cut into cubes in a bowl for 24 hours. I tossed it occasionally. Before I forget, I used about 1-2 tbsp. of curry. I skewered these with onions and peppers and DH grilled them. We had them with white rice. My son's friend loved this too. All the kids had just chicken but DH and I loved the additional veggies on the skewers. I didn't notice the peanut butter and the kids tried to guess the "secret" ingredient but couldn't. It reminded me of an Indian dish rather than a Thai dish. Thanks for a great recipe Leslie!"
"this was really good. Thanks for a great dinner. I will be putting this in my keeper file. Made for Let's Get Skewered Tag Game -- May 2008 cheers"
"Followed this quick to prepare recipe as is opting out on the hot pepper sauce (optional ingredient) and got delicious, tender and moist satays. With the texture of the sauce, you wouldn't think it's low carb. Thanks, Leslie! Made and reviewed for the Asian's Skewer tag game."
"Delicious! These satay chicken skewers were so moist, tender and tasty. I used a regular soy sauce as it was the only one I could find to be gluten-free suitable, otherwise I kept to the recipe. I marinated my chicken for a full 24 hours. Perfect!-my whole family loved them. I'll have to say that the marinating chicken didn't look too great and I was skeptical. Skewered and cooked-Fantastic!!. Made for *Aussie/NZ recipe swap April '08*"
"Mmmm. This was great! Loved the rich flavors (nothing was overpowering in my opinion), and the chicken was super moist and tender. I only had 1/4 cup of lime juice, so I used 1/4 cup of apple juice to make up for the rest, and we grilled our skewers on our griddle pan, which worked wonderfully. I served this with rice and roasted asparagus. It was a deliciously light, healthy, and satisfying meal!"
"I follow a low carb diet and we really enjoyed this. Our chicken was very tender. We marinated our chicken overnight which IMO was too long as the lime was very strong which overpowered the other flavours. (Thus the three star rating) I have vacationed many times in Southeast Asia and this was my first time having chicken satay cubed, I definitely prefer the sliced method, it just seems more authentic. Thank you, this was a nice version of chicken satay."
"This was a wonderful taste sensation tonight! We loved the flavor, and we will make this often. Thanks ~Leslie~!"
"This was a super recipe! I marinated the chicken for about 12 hours as suggested and was afraid it would end up too salty, because even though it states to use low-sodium soy sauce, I love salt and went ahead with regular, just cut it back. Also, the store had no curry powder, only blocked curry. It was a little difficult to mix up, but in the end, even my boyfriend loved it! He said we HAVE to have it again! Thanks for the great flavorful dish!"
"I enjoyed this. I use 1/4 cup soy and added 1/4 cup rice wine vinegar.I had to cut back on the curry because I ran out. I cooked them on the grill after marinating overnight. Served with Korean Dipping Sauce."
"Good Stuff! We had to cut back on the curry considerably though. We don’t like it spicy. "
"really salty. i ended up having to fix it up. i added splenda and more peanut butter but it was still real salty. i think a shorter marination would have been better."
"I have one word for this recipe: Wow! This is so flavorful it's like it bursts in your mouth. I wish I could give it more than 5 stars. The only changes I made were to use soy nut butter and to reduce the curry powder slightly to fit my tastes. I also used only 2 chicken breasts, but halved the marinade recipe. It's a good thing I did, because I don't think it would have been quite enough otherwise. This cooked up extremely quickly. I ended up having to turn the grill down to med-high after the first five minutes because my chicken was getting charred! It tasted fantastic, nonetheless, and I can't wait to make it again. This is going to become a Summertime favorite!"