Chicken-Pork Satay Recipe

Name: Chicken-Pork Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips; 1 pound lean boneless center-cut loin pork chops, cut into 1/4-inch-wide strips; 1/2 cup cream of coconut; 3 tablespoons lime juice; 1 tablespoon vegetable oil; 1 tablespoon teriyaki sauce; 1/4 teaspoon ground coriander; 1/8 teaspoon ground red pepper; 2 cloves garlic, crushed; 2/3 cup chunky peanut butter; 2/3 cup water; 1/4 cup teriyaki sauce; 2 tablespoons rice wine vinegar; 1/4 teaspoon ground red pepper; 3 cloves garlic, crushed; 1 large sweet red pepper, seeded

Servings: persons

4 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips
1 pound lean boneless center-cut loin pork chops, cut into 1/4-inch-wide strips
1/2 cup cream of coconut
3 tablespoons lime juice
1 tablespoon vegetable oil
1 tablespoon teriyaki sauce
1/4 teaspoon ground coriander
1/8 teaspoon ground red pepper
2 cloves garlic, crushed
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup teriyaki sauce
2 tablespoons rice wine vinegar
1/4 teaspoon ground red pepper
3 cloves garlic, crushed
1 large sweet red pepper, seeded

1
Place chicken and pork in a heavy-duty, zip-top plastic bag. Combine cream of coconut and next 6 ingredients; pour over meat. Seal bag, and marinate meat in refrigerator 4 hours, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
2
Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth. Set aside.
3
Drain meat; discard marinade. Thread chicken and pork evenly onto skewers. Cut sweet red pepper into 12 (1 1/2-inch) squares. Cut each square diagonally in half, forming 24 triangles. Place 1 triangle on the end of each skewer. Place half of skewers on rack of a lightly-greased broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done. Transfer to a serving platter. Repeat procedure with remaining skewers. Serve satay warm with peanut sauce.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips, 1 pound lean boneless center-cut loin pork chops, cut into 1/4-inch-wide strips, 1/2 cup cream of coconut, 3 tablespoons lime juice, and more.

Yes, Chicken-Pork Satay falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Pork Satay

How did you like this recipe?

Frequently Asked Questions