Chicken Satay With Vegetables (chef Meg's Makeover)

Ingredients

Marinade:

1 T coconut milk

1 T brown sugar

2 T soy sauce, low-sodium

2 cloves garlic, chopped

1 t cumin

1 lemon, juiced

Sauce:

1/4 cup natural, no salt-added peanut butter

1 lemon, juiced

1/4 teaspoon red pepper flakes

1 T hot curry paste (use mild if you don't like much heat)

3 T soy sauce, low-sodium

1 T light coconut milk

1/2-3/4 c water

Vegetables and Chicken:

16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes

1 T peanut oil

2 c carrots, shredded

1 onion, sliced

1 c mushrooms, sliced

1 c broccoli florets

1 c sugar snap peas

1 red pepper, sliced

Chef Meg Lowered The Fat And Calories In This Member-submitted Recipe, Which Contains Two Servings Of Cooked Vegetables Per Serving!

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