Asian

Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) is for Dinner.

Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) takes 30 minutes to prepare.

Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) takes 30 minutes to cook.

Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) makes 6 servings.

The ingredients for Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) are:

Marinade: 1T coconut milk, 1T brown sugar, 2T soy sauce, low-sodium; 2 cloves garlic, chopped, 1 t cumin, 1 lemon, juiced
Sauce - 1/4 natural, no salt-added peanut butter; 1 lemon, juiced,; 1/4 tsp red pepper flakes; 1T red curry paste; 3T soy sauce, low-sodium; 1T light coconut milk; 1/2-3/4 C water
Veggies & Chicken: 16 oz chicken breast, boneless and skinless, diced into 3/5 inch cubes; 1 T peanut oil; 2 C carrots, shredded; 1/2 onion, sliced; 1 bunch of broccoli florets; 1/2 a red bell pepper, sliced

Here is how you make Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers):

Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight. Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 T of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add broccoli and pepper (her recipe also calls for snap peas and mushrooms). Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat mixture for 1-2 minutes or until the chicken is hot. Serving Size: 6 2-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user PATTIFC.

The nutritional information for Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.3

• Total Fat: 18.6 g
• Cholesterol: 6.9 mg
• Sodium: 737.3 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 6.0 g
• Protein: 11.4 g

Chicken and Vegetable Satay (adapted from Chef Meg's Makeovers) is Asian cuisine.