Tempeh & Chicken Satay
This healthy makeover of a classic Indonesian street food is a perfect—and popular—party food. Our peanut sauce is easy to make and contains no refined sugar.
IngredientsMARINATED TEMPEH & CHICKEN
½ cup low sodium tamari
Juice of one lime (about 1V tablespoons)
8 ounces of organic tempeh, cut widthwise into 20 narrow strips
8 ounces of chicken tenders, each strip cut into thirds and halved (which should yield about 20 thin strips of chicken)
⅓ cup natural peanut butter, smooth or crunchy
3 tablespoons coconut milk
3 tablespoons apple cider or natural (unseasoned) rice wine vinegar
1 teaspoon low sodium tamari
1 teaspoon chile paste
1 small clove garlic, minced
½ teaspoon fresh ginger, grated
1 teaspoon honey
Nutrition FactsPer serving: 214 calories, 13 g fat (3.3 g saturated), 9 g carbohydrates, 14 g protein, 1.2 g fiber, 557 mg sodium (24% Daily Value).
Read more Healthy Recipes.
DirectionsMARINATED TEMPEH & CHICKEN
Combine tamari and lime juice and divide evenly between tenders and tempeh in separate bowls to marinate, covered, in the refrigerator for about an hour, or overnight. Tempeh will absorb the marinade, chicken will not. Discard unabsorbed marinade.
1. In a medium bowl, whisk all sauce ingredients together and store, covered, in the refrigerator until ready to serve.
2. Before you are ready to grill the tempeh and chicken, soak 40 wooden skewers in water for about 20 minutes. Rub neutral oil such as canola or sunflower on your grill pan or barbeque and heat over a high flame.
3. Thread tempeh and tenders on the skewers and grill for about 2 to 3 minutes per side. Serve hot on a platter surrounded by the peanut sauce.