FODMAP IT!™ Singapore Chicken Satay

This version of chicken satay is light on peanut butter but has tons of flavor from garlic-infused oil, turmeric and ginger.

Low FODMAP Serving Size Info: Makes about 20 kebobs; serving size 2 kebobs

Course: Appetizer, Dinner & Lunch

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 8 minutes

Marination Time 30 minutes

Total Time: 48 minutes

Makes: 10 servings

Calories: 228 kcal

Author: Dédé Wilson

1/4 cup (50 g) sugar
3 tablespoons Garlic-Infused Oil, preferably made with peanut oil, or other vegetable oil
1 tablespoon plus 1 1/2 teaspoons peeled & grated fresh ginger
1 tablespoon plus 1 teaspoon turmeric
2 teaspoons kosher salt
2 pounds (910 g) skinless, boneless chicken thighs, cut lengthwise into 1-inch (2.5 cm) wide strips
Bamboo skewers or thin metal skewers

1/4 cup (60 ml) hot water
1 tablespoon peanut butter, preferably no-stir creamy style
1/4 cup (60 ml) rice vinegar
1/4 cup (60 ml) low sodium soy sauce
2 tablespoons Garlic-Infused Oil, preferably made with peanut oil, or other vegetable oil
2 tablespoons sugar
2 teaspoons peeled & grated fresh ginger
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
2 tablespoons dry-roasted peanuts, finely chopped

For the Marinade: About 30 minutes to an hour before cooking time, whisk together the sugar, Garlic-Infused Oil, ginger, turmeric and salt in a large nonreactive bowl. Add the chicken and toss well to coat. Allow to marinate for about 30 minutes to 1 hour.
Meanwhile, Make the Sauce: Whisk together the hot water, and peanut butter until smooth in a nonreactive bowl. Whisk in vinegar, soy sauce, Garlic-Infused Oil, sugar, ginger and turmeric. Pour off about 1/2 cup (120 ml) and add the peanuts to that portion and set aside to use as a dipping sauce. Thread each piece of chicken onto a skewer, discarding the marinade.
Prepare your wood or propane-fired grill to a medium heat, or preheat your broiler to high with a rack about 4-inches (10 cm) below. In this case line a sheet pan with aluminum foil (for easy clean up) and place a rack on top.
Grill or broil the chicken satay, turning often and brushing with the reserved sauce (without the peanuts). Total cooking time will be about 7 or 8 minutes. The chicken should be cooked through, there should be some char marks here and there, but don’t overcook. Satay is ready serve with peanut dipping sauce.

You can use skinless, boneless chicken breasts for this recipe, in the same amount, but the satay will cook a bit quicker and not be quite as juicy.

Nutrition Facts

FODMAP IT!™ Singapore Chicken Satay

Amount Per Serving

Calories 228 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Sodium 671mg28%

Potassium 21mg1%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 9g10%

Protein 19g38%

Vitamin A 15IU0%

Calcium 1mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.