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April 15: Chicken Satay and Broccoli with Almond-Sesame Sauce

A light and tasty chicken dish that’s quick and easy to make.


  1. 1/2 (12-ounce) bag fresh broccoli florets (about 2 cups)
  2. 2 tablespoons almond butter 2 tablespoons prepared sesame vinaigrette or Chinese chicken salad vinaigrette 1 (6-ounce) package fresh grilleed chicken breast strips.


  1. Place 1 inch water in a medium pot and add broccoli. Cover, turn heat to high and bring to boil. Steam broccoli for 3 to 4 minutes, untl tender-crisp and still bright green. Drain and refrigerate broccoli for 20 minutes to chill. (This can be done ahead of time).
  2. Meanwhile, stir together almond butter and sesame dressing in a small bowl.
  3. Cut cooked chicken into bite-sized pieces.
  4. Thread chicken and broccoli, alternating, onto 6 skewers.
  5. To serve, divide sauce among 2 small bowls or ramekins and place them on two small plates. Divide skewers among plates and serve. Tip: By multiplying the quantity of almond butter and sesame dressing, you can have a dipping sauce to use all week for vegetables, chicken, shrimp and more.

Nutritional analysis: 270 calories, 13g fat, 1.8g saturated fat, 9g carbs, 31g protein, 3g fiber, 384mg sodium.

About this recipe: Recipe courtesy of the Almond Board of California.

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