Chicken Satay

Chicken Satay
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.

This makes a great party appetizer. You can serve the dip in a bowl on a large platter and surround it with the skewers.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

  • Prep time
    1 hr
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    2 skewers with 2 Tbsp. sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 skewers with 2 Tbsp. sauce
  • Amount per serving Calories 220

  • Total Fat 7g
    • Saturated Fat 1.9g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 380mg
  • Total Carbohydrate 10g
    • Dietary Fiber 1g
    • Total Sugars 4g
  • Protein 27g
  • Potassium 290mg
  • Phosphorus 220mg

Choices/Exchanges: 1/2 Carbohydrate, 4 Lean protein



  • bamboo skewers
  • boneless, skinless chicken breasts
    1 lbs
  • Splenda Brown Sugar blend (divided use)
    2 tbsp
  • lower sodium soy sauce (divided use)
    2 tbsp
  • garlic (minced, divided use)
    2 clove
  • minced fresh ginger
    1 tsp
  • lime juice
    2 tbsp
  • Asian-style hot sauce, such as sriracha
    1/2 tsp
  • creamy peanut butter
    2 tbsp
  • unsweetened coconut milk beverage
    1/4 cup


  1. Soak bamboo skewers in warm water for at least 30 minutes. While skewers are soaking, slice chicken breasts into eight strips lengthwise.

  2. In a medium bowl, whisk together 1 tbsp Splenda Brown Sugar, 1 tbsp soy sauce, half the minced garlic, ginger, lime juice and hot sauce. Add chicken to the marinade and marinate chicken strips in the refrigerator for 1 hour.

  3. Prepare an indoor or outdoor grill.

  4. While the chicken is marinating, whisk together the remaining tbsp Splenda brown sugar blend, remaining tbsp soy sauce, remaining minced garlic, peanut butter, and coconut milk in a microwave safe bowl. Set aside.

  5. Thread chicken strips lengthwise onto the soaked bamboo skewers. Grill chicken for 4-5 minutes one each side.

  6. Right before serving, microwave sauce for 30 seconds. Remove from microwave and whisk again to combine. Serve two skewers with 2 Tbsps. of sauce.

  • Recommended

    10/27/2021 - Our first time making this recipe was a success! It was very delicious. Instead of using chicken breast, we used chicken tenderloin which required a bit more cleaning before putting on the skewer. We also did not use the scallions/green onion since we evidently forgot to purchase those on our grocery trip. We paired the chicken with steamed green beans and mashed potatoes. Would definitely make this recipe again!