Curried Chicken Satay with Fresh Mint-Soy Vinaigrette Recipe

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Curried Chicken Satay with Fresh Mint-Soy Vinaigrette
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Ingredients
15
Count
Nutrition
240
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
  2. With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
  3. To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
  4. To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
  5. Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
  6. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.
  7. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 240.1 Kcal (1005 kJ)
Calories from fat 59.53 Kcal
% Daily Value*
Total Fat 6.61g 10%
Cholesterol 81.31mg 27%
Sodium 560.2mg 23%
Potassium 2654.57mg 56%
Total Carbs 23.95g 8%
Sugars 13.75g 55%
Dietary Fiber 9.74g 39%
Protein 27.47g 55%
Vitamin C 19.6mg 33%
Vitamin A 0.2mg 6%
Iron 27.3mg 152%
Calcium 81.6mg 8%
Amount Per 100 g
Calories 44 Kcal (184 kJ)
Calories from fat 10.91 Kcal
% Daily Value*
Total Fat 1.21g 10%
Cholesterol 14.9mg 27%
Sodium 102.65mg 23%
Potassium 486.41mg 56%
Total Carbs 4.39g 8%
Sugars 2.52g 55%
Dietary Fiber 1.79g 39%
Protein 5.03g 55%
Vitamin C 3.6mg 33%
Iron 5mg 152%
Calcium 15mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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