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The sweetness of the maple peanut butter coupled with the lingering tingle of Sriracha sauce is an awesome combo and honestly, you could pour that sauce on anything and it would be awesome. Chicken, shrimp, flank steak, a boot. You get what I mean. The other thing I love about this? It’s SUPER simple and the sauce is made in the microwave! Yeah baby! Let’s get to it.
Maple Sriracha Chicken Satay
8 oz Trader Joe’s chicken breast tenderloins
3 tbsp Trader Joe’s low sodium chicken broth
2 tbsp Mighty Maple Peanut Butter
1 tsp Sriracha sauce for mild (1 1/2 tsp for a nice but not overpowering heat)
1 tbsp Cafe Iris Pineapple Sesame Sauce (available at Whole Foods)
In a microwave safe bowl, add the chicken stock, peanut butter, sriracha and pineapple sesame sauce.
Microwave for 30 seconds, stir. (The sauce will be thin and watery at first) Repeat this process for a total of three times/90 seconds with a stir every 30 seconds. At this point the sauce should coat the back of your spoon and it will thicken slightly as it cools.
Put 1 tbsp of your sauce on the chicken, coating both sides. (This makes the chicken incredibly tender; don’t skip it.) Marinate for 20 minutes to an hour then thread a bamboo skewer through each piece of chicken.
Using an indoor grill pan (or fire up the grill…give it a test run!), grill the chicken over a medium heat so the sugar in the peanut butter doesn’t caramelize to the pan and stick. I won’t tell you how I know that. Make sure it’s cooked all the way through before serving. (You can finish it off in the oven if you’re unsure)
Add the rest of the sauce to all of the chicken. Quick, easy and delicious!
I’ve paired this with black barley for the pics but you can add it to tofu noodles, brown rice, a bed of steamed veggies or whatever you like.
Nutritional information for chicken and sauce only per serving: Calories 244 Total Fat 9g Sat Fat 1g Cholesterol 65mg Sodium 194mg Total Carbs 15g Fiber 1g Sugars 13g Protein 29g Vitamin C 2% Calcium 3% Iron 7%