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Singapore chicken satay on oval white platter with dipping sauce

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


Marinade & Chicken:

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.