I love the blog Eighty Twenty (eat8020.com), and have made many, many of her recipes over the years. This Chicken Satay Dip sounded great for a Friday night Zoom dinner, so we had it last night, and it will be on repeat here for the summer for sure! I've made some tweaks to her recipe (very few), but basically, here it is...
Chicken Satay Dip
1 1/2 lb lean ground turkey or chicken
1 Tbsp sesame oil
1 head baby bok choy, chopped fine
1 cup shredded carrots
1 red bell pepper (or the new Flame/Striped Holland pepper - so good), finely diced
3 green onions, sliced
1 bunch cilantro, chopped
SAUCE
1/3 cup powdered peanut butter (Trader Joe's has a 100% peanut-only, no sugar added version)
1/3 cup rice vinegar
1/4 cup light soy sauce (or Liquid Aminos - even better)
2 tsp sriracha, or to taste
2 Tbsp cornstarch
1 Tbsp minced garlic
1/2 Tbsp minced ginger
4 oz nonfat plain Greek yogurt
Dash ground black pepper
Preheat oven to 400 degrees.
In a large oven-proof skillet, heat sesame oil over medium-high heat. Saute ground turkey or chicken until cooked through. Add in chopped vegetables, reduce heat to medium and saute until vegetables are softened.
Mix together sauce ingredients, whisking until combined. Stir sauce into cooked mixture, then bake for 10-15 mins, or until bubbly. Remove from oven, top with green onion, and cilantro.
Serve with naan, pitas, crackers, baguette, and bib lettuce leaves! So good.
Nutrition info per 1/4 skillet: 351 calories, 18 g fat, 44 g protein, 18 g carbohydrates, 6.5 g fiber
No comments:
Post a Comment