Asian Peanut Chicken Skewers

Asian dressing with powdered peanut butter provide new flavor to grilled chicken and vegetables

Light Asian dressing and powered peanut butter, my new favorite combo

I’ve made a few bariatric recipes using these two ingredients and I have love the flavor combo! A few weeks ago I made an Asian Shrimp Zucchini Pasta dish that was fast, easy and super yummy.

After that went so well, a few days later I used chicken thighs and riced cauliflower to make Asian Chicken Thighs with Cauliflower Rice. Another low-carb and tasty dinner with 18 grams of protein in a serving.

This time around, I took it to the grill. I love grilled peppers and onions so I wasn’t surprised putting all these great flavors together worked so well.

Skewer recipes and tips

It’s the very end of April as I type this, which means I have finally been able to get back to my grilling recipes! Don’t get me wrong, I’m very thankful for my Instant Pot during the winter months. But there is something so exciting about stepping outside to lift the lid of a grill for a peak!

Members have free access to my eBook “A Guide to Your Instant Pot: Developed for Those Post-Weight Loss Surgery”

One thing about skewers is that they do take a little more time to cook through when spaced together closely. Typically when you have meat cut into small pieces, it should cook quickly. However, when the meat is threaded closely (to fit all the pieces) it will keep moisture in, but take a bit longer.

I’m a HUGE fan of using a meat thermometer. It helps you know that your food is safe, without overcooking. You can pull meat away from heat when it’s 5 degrees away from it’s goal. For these chicken skewers, you can remove them at 160F.

Here a few other skewer (kabob) recipes on FoodCoachMe:

Asian Peanut Chicken Skewers

Course: Main Dish

Cuisine: Asian, Grill

Keyword: Dairy Free

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 servings

Calories: 141kcal

Author: Steph Wagner

Cost: $1.11 per serving

Grilled skewers with chicken, bell pepper and red onion marinated in Asian dressing and powdered peanut butter. Flavorful and low-carb for bariatric surgery patients.

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Ingredients

• 1/2 cup light Asian salad dressing
• 2 tbsp powdered peanut butter Ex: PB2 or PBFit
• 1 tbsp light soy sauce
• 1 lb chicken breast cut into cubes
• 1 orange bell pepper cut in strips, then cut in half
• 1 red onion cut into wedges

Instructions

• Prepare chicken, peppers and onion.
• Mix together Asian dressing, powdered peanut butter and soy sauce. Place all ingredients in a large plastic bag, turning to coat, and allow to marinate while grill heats.
• Heat outdoor grill to medium high heat, about 375F.
• When grill is nearly heated, thread chicken and vegeatbles onto large grilling skewers. Add to grill and close lid. Cook 4 minutes, turn slightly. Repeat. Chicken should be cooked in approximately 16 minutes (4 slight turns to rotate all sides). Check with a meat thermometer the internal temperature is 160F.
• Remove from heat, allow to cool. Remove from skewers and serve.

Notes

This recipe makes 6 servings approximately 3 ounces each varies based on ingredients used. 

Note: Serving sizes are not 'bariatric sizes' as that is a variable size and all portions differ. Recipe portions are 'traditional' to allow you adjust your serving accordingly.

I recommend eating two bites of protein to every one bite of vegetable. Take small bites, pause in between bites and stop at the first sign of fullness. This portion size will vary meal to meal and person to person, so there is not set portion size. Journal foods in Baritastic for more accurate macro and nutrition information.

Nutrition

Serving: 3oz | Calories: 141kcal | Carbohydrates: 10g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 481mg | Potassium: 387mg | Fiber: 1g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 1mg