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5 from 26 votes
This Chicken Satay with Peanut Sauce recipe features authentic flavors in the easiest recipe you’ll ever try! You’ll get the tastiest chicken marinated in coconut cream, curry powder, and spices that are grilled over an open flame and brushed with a light coconut cream glaze. It’s then served with a homemade peanut sauce that takes this dish to the next level!
Table of Contents
- What Chicken Satay with Peanut Sauce?
- Why You’ll Love This Chicken Satay with Peanut Sauce Recipe
- Ingredients You’ll Need to Make Chicken Satay with Peanut Sauce At Home
- How to Make Chicken Satay with Peanut Sauce (Step by Step)
- Joyce's Tips For Making the Best Chicken Satay with Peanut Sauce Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Chicken Satay with Peanut Sauce
- Frequently Asked Questions
- How to Store Leftover Chicken Satay with Peanut Sauce
- Recipes To Use Up Leftover Lemongrass
- More Thai Recipes You May Like
- Did You Make This Recipe?
- Recipe Card
This Chicken Satay with Peanut Sauce recipe features authentic flavors and is one of the easiest recipe you’ll ever try! You’ll get the tastiest chicken marinated in coconut cream, curry powder, and spices that are grilled over an open flame and brushed with a light coconut cream glaze. It’s then served with a homemade peanut sauce that takes this dish to the next level!
My favorite part of this chicken satay recipe is the peanut sauce, which is also very easy to make and super flavorful. If you recognize the peanut sauce in my previous recipes, it's probably because it's the same recipe! This is my go-to easy peanut sauce recipe for snacks, noodles, and any type of meat on sticks.
What makes this chicken satay with peanut sauce recipe special is the unique blend of flavors it offers. The spicy curry powder, the sweet honey, the tangy lime juice, all contribute to a flavor profile that is balanced and absolutely delicious! So, if you’re looking to bring some authentic Thai flavors to your kitchen, this recipe is a definite must-try!
Read on to learn exactly how to make this delicious chicken satay with peanut sauce recipe today!
What Chicken Satay with Peanut Sauce?
Thai chicken satay is essentially thin strips of tender chicken marinated in a curry coconut marinade and grilled over a hot grill. It's full of flavor from the curry and spices, easy to make, and fun to eat (because meat on sticks is always fun to eat). Chicken satay is also quite versatile and can be made as an appetizer/snack, or as a main course with a side of sticky or white rice on the side
This dish combines juicy marinated chicken skewers, charred to perfection, with a creamy and sweet and savory peanut satay sauce, providing the perfect balance between the tender chicken and a delicious peanut sauce.
You’ll end up with a dish that’s packed with flavor in every bite and is a true crowd-pleaser!
This recipe is perfect for those who love to explore different flavors and enjoy the process of creating a meal from scratch. This way, you can also easily adjust the flavors and make this recipe your own. I’m sure you’re going to love it!
Why You’ll Love This Chicken Satay with Peanut Sauce Recipe
Easy to Prepare: This chicken satay with peanut sauce recipe is straightforward, requiring only simple steps from marinating the chicken, grilling it, and preparing the peanut sauce. The ingredients are also readily available, making it a breeze to put together.
Delicious and Authentic: The combination of curry and spices in the marinade, coupled with the flavorful peanut sauce, guarantees a mouthwatering meal full of rich, aromatic flavors. The optional addition of chili oil and crushed peanuts adds extra spice and texture.
Crowd Pleaser: This dish is not only fun to eat (because who doesn’t love food on sticks?), but its unique flavors and presentation make it a hit at any gathering. The ability to adjust the thickness of the peanut sauce also allows you to cater to different taste preferences.
Versatile: This dish can be enjoyed as an appetizer, snack, or main course, served with sticky or white rice on the side, depending on your preference. You can also choose between chicken breast or dark meat like boneless thigh or drums for a juicier option.
Ingredients You’ll Need to Make Chicken Satay with Peanut Sauce At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious chicken satay with peanut sauce recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
For the Marinade:
- Chicken: To get that traditional chicken satay strips, I use chicken breast. You don't need to worry about the white meat being dry in this recipe because it is cut quite thin so it cooks quickly and it's marinated in full-fat coconut cream. You definitely can also use dark meat for this recipe as well - I actually like to use dark meat a lot because it's cheaper and a lot more flavorful.
- Lemongrass- This is another herb you definitely cannot substitute out or omit. It is the base of the chicken satay flavor and it is what makes it unique from other chicken skewer recipes. You can buy this fresh or frozen. Frozen ones usually come pre-ground. Fresh lemongrass needs to be finely chopped by hand or use a food processor. I have used both frozen and fresh for this recipe and they both work great!
- Garlic: The garlic will intensify the taste of the marinade, adding a punch of garlic flavor that blends well with the other spices.
- Onion or Shallots: These ingredients will add a hint of sweetness and onion flavor to the marinade, balancing the savory flavors and adding depth to the overall taste of the dish.
- Coconut Cream: To get the best flavor, I like to use coconut cream for this recipe. Try to find a full-fat coconut cream with no preservatives if possible. I find the ones without preservatives have the best coconut flavor. If you can't find coconut cream, you can also use coconut milk but look for the full-fat ones. I like to shake my coconut creams/milks cans to find the thickest-sounding ones.
- Curry Powder: I like to use Madras curry powder for this recipe because I find it has a bit more flavor than the normal yellow curry powders. If you can't find Madras curry powder, you still can substitute it with the standard yellow curry powders as well.
- Fish Sauce: To give the chicken satay it's salty and umami flavors, I use fish sauce. Soy sauce can be used in a pinch, but you will definitely miss out on a bit of the flavor that fish sauce gives. I highly recommend using fish sauce if you can find it.
- Sweetened Condensed Milk: Instead of sugar, I like to use sweetened condensed milk as the sweetener. It gives the chicken a bit more flavor with a touch of sweetness. That being said, you still can use sugar or honey if you like.
- Turmeric: To give the chicken satay it's well known yellow color, I use a bit of turmeric. Be careful when working with it and wearing light-colored clothing, it does dye clothes!
- Spices: For the spices, I use a bit of coriander and cumin. Coriander is a hit or miss because of its strong flowery flavor but when paired up with cumin it gives the chicken a lot of wonderful flavors - just make sure not to put a lot of it. I find cumin is a must for this recipe, so try not to omit it.
For the Coconut Glaze:
- Coconut Cream: I like to use coconut cream as the base for the sweet glaze for this chicken satay recipe.
- Honey: To sweeten the glaze, I use honey because I find it mixes into the coconut cream a lot better than sugar does. You can also substitute it for maple syrup as well.
- Fish Sauce: To balance the sweetness, I like to use fish sauce.
For the Quick Peanut Sauce:
As much as I love meat on sticks, I think the peanut sauce is my favorite part of this chicken satay recipe. I love it so much that I will usually make extra so that I can use the leftover peanut sauce and mix it in with rice noodles the next day for an easy peanut noodle meal.
- Coconut Cream:For this peanut sauce, definitely use coconut cream if you can find it. I find that coconut cream has a lot more coconut flavor and it tends to be a bit creamier. If you cannot find coconut cream, try to find full-fat coconut milk.
- Peanut Butter:I like to use natural peanut butter with no added sugars or preservatives for this recipe. The kind that the oil separates from the peanut butter, and needs to be stirred. I usually like to stir it once, and store it in the fridge right after - I find that you usually don't need to stir it again once it's been refrigerated.
- Red Curry Paste:This is where a lot of the flavor of the peanut sauce comes from. You can usually find this either at an Asian grocery store or online, and it should definitely not be substituted or omitted out.
- Honey:I like to use honey as a sweetener because I find that since it is a liquid it mixes more easily and evenly into the peanut sauce.
- Soy Sauce/Fish Sauce:I usually use soy sauce as the source of sodium and umami flavor for this peanut sauce. You can also use fish sauce in place of soy sauce as well.
- Rice Vinegar:This ingredient gives the peanut sauce a bit of balance between all the flavors. If you cannot find it, you can substitute it with fresh lime juice.
- Water:I use water to thin out my peanut sauce. You can use chicken stock as well if you have it. Tweak the amount you use to how thick or thin you like your peanut sauce. Make sure not to add too much water, or else it might water down the flavors too much.
- Sesame Oil:I like to use sesame oil to add a bit more nuttiness to the peanut sauce.
- Crushed Peanuts:Adding crushed peanuts is completely optional. Add if you like a bit of texture or if you like the way it looks.
- Chili Oil:I like to add a bit of chili oil for the extra garlic/onion flavor. The specific one I always have on hand at home is Lao Gan Ma Chili Crisp - it's definitely something that is a staple and adds a lot of extra flavor to noodles and sauces. This is completely optional and can be skipped if you don't have chili oil.
How to Make Chicken Satay with Peanut Sauce (Step by Step)
Making this incredible chicken satay with peanut sauce recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
How to Slice Chicken to Keep it Tender
When you turn the chicken over, you will notice a thin flap that is usually not fully attached to the chicken breast. This is the chicken tender. I like to cut this off whole and set it aside to skewer later. It is a very tender piece of the breast and usually doesn't need to be sliced thinner.
For the rest of the chicken breast, I like to slice the breast in thin ¼ inch slices at an angle.
If you look closely at the front of the chicken breast, you will see long strands - cutting against these strands will shorten the grains and create slices of chicken that is a lot more tender and soft for grilling.
Depending on what side of the breast you are slicing, the grains will be in different directions, so you will need to look to find the grain strands before slicing the chicken.
Put the sliced chicken in a large bowl.
Marinating the Chicken
Start by preparing the lemongrass. Remove the outer layer and chop off about 2 inches from the dried top ends, discarding them.
To extract the aromatic oils, use a rolling pin or the flat side of a knife to smash the lemongrass. Once you’ve done this, finely chop the lemongrass and transfer it to a food processor.
Next, roughly chop the garlic and onions. Don’t worry about getting them too fine, as they’ll be further processed in the food processor. Add these to the lemongrass in the food processor.
Then, add all the remaining ingredients to the food processor. Blitz everything together until it forms a smooth paste. Pour this marinade into the bowl with the chicken.
Mix the chicken and the marinade together until each piece is well coated. If you’re using bamboo or wooden skewers, remember to soak the back ends of the skewers in water to prevent them from burning on the grill.
Skewer two slices of chicken breast per stick, making sure to flatten them out so they cook quickly and evenly.
Once you’ve skewered all the chicken, place the prepared skewers in a dish or bowl and refrigerate for at least 4 hours. For best results, marinate the chicken overnight.
Making the Coconut Glaze
In a small bowl, combine the coconut cream, honey, and soy sauce to make a sweet and creamy glaze. Mix well and refrigerate.
Grilling the Chicken Satay
Approximately 15-20 minutes before you’re ready to start grilling, remove the chicken and coconut glaze from the fridge.
Preheat your grill to medium-high heat and allow it to heat up for a few minutes. To prevent the chicken from sticking, lightly oil the grill before placing the chicken satay skewers on it.
Grill the chicken for about 3-4 minutes on each side, or until it is fully cooked and has a nice char.
Once the chicken is cooked, brush the coconut glaze onto the skewers and continue to grill, flipping them every minute for about 5 minutes to get a caramelized finish.
If you don’t have access to a grill, you can also cook the chicken satay skewers in a cast-iron pan over high heat. The cooking time remains the same, 3-4 minutes per side, plus an extra 5 minutes with the glaze applied.
Preparing the Peanut Sauce
In a separate bowl, combine peanut butter and red curry paste until the mixture is smooth. Add coconut cream, honey, fish sauce, rice wine vinegar, and sesame oil, and stir until well combined.
To adjust the consistency of the peanut sauce, add water one tablespoon at a time. Be careful not to add too much water as it can dilute the flavors.
For those who enjoy a bit of heat, add some chili oil to the peanut sauce. If you’d like to add some crunch, toast some pre-shelled peanuts, let them cool, then crush them and sprinkle on top of the sauce just before serving.
Serve the chicken satay skewers with a side of peanut sauce and enjoy!
Joyce's Tips For Making the Best Chicken Satay with Peanut Sauce Every Single Time
Choosing the Right Cut of Chicken: For a juicier chicken satay, you may want to opt for dark meat such as boneless thigh or drums instead of chicken breast. Dark meat tends to be more tender and flavorful, and can withstand the grilling process better without drying out. To keep it more traditional, use chicken breast.
Selecting the Best Coconut Cream: Try to find coconut cream that has no preservatives. Coconut cream that contains preservatives tends to have less of a coconut flavor. If you can’t find coconut cream, you can use full-fat coconut milk. Shake the can to find the thickest ones.
Picking the Perfect Peanut Butter: For the peanut sauce, use natural unsweetened peanut butter where the oil and peanut butter separate. It should only contain peanuts (or peanuts and salt), no preservatives. This type of peanut butter gives a more authentic taste to your peanut sauce.
Leftover Marinade? No Problem! : If you have lots of leftover marinade, you can cook it down and make a homemade yellow curry paste by cooking the marinade in a frying pan on medium heat with a bit of oil for 10-15 mins until it is thick. This can be stored for up to 1 week in the fridge and added to stock for a curry, or used in stir-fries and noodles with a bit of water to thin it out.
Marinating for Maximum Flavor: For the best flavor, allow your chicken to marinate in the fridge for at least 4 hours, but preferably overnight. This allows the flavors from the lemongrass, garlic, onion, and spices to fully penetrate the chicken, resulting in a more flavorful dish.
How to Make Chicken Satay Indoors: If you don't have a grill, you can also make this indoors by cooking it on a cast-iron frying pan on high heat for 3-4 minutes per side for a total of 6-8 minutes. Glaze and flip them every minute for an additional 5-7 minutes afterwards.
Serving Suggestions
- A perfect compliment to the Chicken Satay with Peanut Sauce would be a serving of Pad Woon Sen, a Thai Glass Noodle Stir Fry. This light stir-fry is loaded with vegetables, and will balance the rich flavors of the satay and peanut sauce and provide a refreshing contrast.
- Another great pairing could be the Easy Yum Woon Sen, an Authentic Thai Glass Noodle Salad. The refreshing salad, with its mix of textures and flavors, can provide a bright and crunchy counterpoint to the savory chicken satay skewers.
- An easy Authentic Pad Thai could also make a fantastic side dish. The nutty and tangy Pad Thai noodles would compliment the flavors of the chicken satay and peanut sauce, enhancing the overall taste of the meal.
- If you are looking for a soup to accompany your chicken satay, consider Tom Kha Gai Soup, a Thai Coconut Chicken Soup. The creamy, spicy soup would add warmth and depth to your meal, balancing out the richness of the satay and peanut sauce.
- For a more filling meal, serve your chicken satay skewers with coconut rice. Just cook your rice in coconut milk instead of water for a creamy, aromatic side dish that pairs perfectly with the chicken. Alternatively, you can also serve it with a simple egg fried rice as well.
Recipe Variation Ideas for Chicken Satay with Peanut Sauce
This delicious chicken satay with peanut sauce recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Grilled Pineapple Satay: If you’re craving a sweet and savory combination, this variation is for you. Along with the chicken, skewer some pineapple chunks and grill them. The sweetness and slight acidity of the pineapple will add an exciting twist to your chicken satay.
Spicy Peanut Sauce: If you like it hot, this one’s for you. Add some crushed red pepper flakes, sriracha chili sauce or a teaspoon of cayenne pepper to your peanut dipping sauce. This will give the sauce a fiery kick that’s sure to please spice lovers.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast in this recipe?
Yes, you can use chicken thighs instead of chicken breast for this recipe. I actually like using dark meat like boneless thighs or drums because I find it the chicken is juicier and more flavorful.
Can I use coconut milk instead of coconut cream in the marinade and glaze?
Yes, if you can’t find coconut cream, you can use full-fat coconut milk. When you're shopping for coconut milk, shake the can to find the thickest ones. Try to also avoid buying coconut cream with preservatives because they may have less of a coconut flavor.
What can I do with leftover marinade?
If you have lots of leftover marinade, you can cook it down to make a homemade yellow curry paste. Cook the marinade in a frying pan on medium heat with a bit of oil for 10-15 mins until it is thick.
What kind of peanut butter should I use for the peanut sauce?
For the peanut sauce, use natural unsweetened peanut butter where the oil and peanut butter separate. It should only contain peanuts (or peanuts and salt) without any preservatives.
Can I make this dish indoors if I don’t have a grill?
Yes, if you don’t have a grill, you can cook the chicken satay on a cast-iron frying pan on high heat for 3-4 minutes per side, then glaze and flip them every minute for an additional 5-7 minutes.
How do I adjust the thickness of the peanut sauce?
Depending on how thick or thin you like your peanut sauce, you can mix water into it, 1 tablespoon at a time until you reach the desired consistency.
How to Store Leftover Chicken Satay with Peanut Sauce
To store the leftovers in the fridge, make sure to cool the chicken and peanut sauce completely. Once cooled, transfer them separately into airtight containers.
Remember to place the peanut dipping sauce in a separate container to preserve its consistency and taste. The chicken satay skewers and the peanut sauce can be kept in the fridge for up to 3-4 days.
When you are ready to enjoy this dish again, take the chicken satay out of the fridge and let it come to room temperature. To reheat, you can use a cast iron pan or frying pan over medium-high heat, making sure to turn the skewers frequently for even heating. You can also microwave it for a 1 minute, or re-heat it again on the bbq on medium high heat for a few minutes.
The peanut sauce can be reheated in a bowl in the microwave or in a small saucepan over low heat on the stove, stirring frequently. You may need to add a few teaspoons of water to thin it out.
In terms of freezing, you can freeze both the chicken satay skewers and the sauce separately but I recommend having it fresh!
Recipes To Use Up Leftover Lemongrass
- Vietnamese Lemongrass Chicken
- Thai Lemongrass Larb Meatballs
- Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)
- Bo Kho (Vietnamese Beef Stew)
- Grilled Thai Coconut Chicken Skewers
- Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)
More Thai Recipes You May Like
- Tom Yum Goong (Thai Hot and Sour Soup)
- Grilled Thai Coconut Chicken Skewers
- Khao Soi (Thai Coconut Curry Noodle Soup)
- Thai Basil Turkey Fried Rice
- Creamy Thai Red Curry
- Thai Peanut Sauce (From Scratch)
- Authentic Pad Thai
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Recipe Card
Chicken Satay with Peanut Sauce
An easy chicken satay recipe marinated in coconut cream, curry powder, and spices and grilled over an open flame and brushed with a light coconut cream glaze. Served with a simple and easy to make peanut sauce!
Print Pin Rate
Course: Appetizer, Main Course, Snack
Cuisine: Thai
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 45 minutes minutes
28 skewers
5 from 26 votes
Made with ♡ by Joyce Lee
Joyce's Recipe Notes
- If you don't have a grill, you can also make this indoor by cooking it on a cast-iron frying pan on high heat for 3-4 minutes per side for a total of 6-8 minutes. Glaze and flip them every minute for an additional 5-7 minutes afterwards.
- Try to find coconut cream that has no preservatives. I personally find that coconut cream that contains preservatives has less of a coconut flavor. If you can't find coconut cream, you can use full-fat coconut milk. I like to shake the can to find the thickest ones.
- For the peanut sauce, use the natural unsweetened peanut butter where the oil and peanut butter separate. It should only contain peanuts (or peanuts and salt), no preservatives.
- Be careful when working with turmeric, it may stain your hands and clothes.
- If you have lots of leftover marinade, after cooking the chicken, you can cook it down and make a homemade yellow curry paste by cooking the marinade in a frying pan on medium heat with a bit of oil for 10-15 mins until it is thick. Store for up to 1 week in the fridge. You can add stock to it and make a curry or use it for stir-fries and noodles with a bit of water to thin it out.
Ingredients
- 2 lbs chicken (approx. 4 chicken breast, or 8 boneless chicken thighs)
Marinade
- 6 tablespoons lemongrass (approx. 1½ stalks)
- 3 cloves garlic (approx. 1 ½ tablespoons)
- ½ small onion (or 2 shallots, approx. 3-4 tablespoons)
- 1 cup coconut cream (full fat)
- 2 tablespoons Madras curry powder
- 3 tablespoons fish sauce
- ¼ cup sweetened condensed milk
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons ground turmeric (for color)
Coconut Cream Glaze
- 6 tablespoons coconut cream (full fat)
- 1½ tablespoons honey
- 1 teaspoon soy sauce
Quick Peanut Sauce
- 1 teaspoon Thai red curry paste
- ¼ cup natural unsweetened peanut butter (the kind where the oil and the peanut butter separate. No preservatives, just peanuts)
- 2 tablespoons coconut cream (full fat)
- 2 teaspoons honey
- 2 teaspoons soy sauce (or fish sauce)
- 1 teaspoon rice vinegar (or lime juice)
- 3 tablespoons water (add as much or as little as you like, until you get the consistency you like)
- 1 teaspoon sesame oil
- 1 teaspoon chili oil (optional)
- crushed peanuts (optional, as a garnish, or for a crunchy sauce with texture)
Instructions
Preparing and Marinating the Chicken
Peel away the first layer of the lemongrass, and cut off approximately 2 inches of the top dry ends, and discard them.
Use a rolling pin or the back of your knife and smash the lemongrass to release the oils and finely chop it and place it in a food processor.
Roughly chop 3 cloves garlic and ½ small onion and place them in the food processor.
Add 1 cup coconut cream, 2 tablespoons Madras curry powder, 3 tablespoons fish sauce, ¼ cup sweetened condensed milk, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 2 teaspoons ground turmeric into the food processor and blitz it.
Place the marinade in a large bowl.
Slice the chicken breast, against the grain into ¼ inch slices and add them into the marinade.
Mix the marinade and the chicken together so that each piece is well coated.
If you are using bamboo or wooden skewers, soak the back ends of the stick in a cup of water, so it doesn't burn on the grill.
You don't need to worry about soaking the front ends since it will be covered with chicken.
Skewer 2 slices of chicken breast per stick.
Flatten it out so that it is thin and cooks quickly on the grill.
Place the skewered chicken on a plate or bowl and refrigerate it for 4 hours (overnight preferably).
Making the Coconut Glaze
In a small bowl, mix together the 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon soy sauce and place it in the fridge.
Grilling the Chicken Satay
Take the chicken and coconut glaze out of the fridge 15-20 minutes before you are ready to grill it.
Set the grill to medium-high heat and give the grill a few minutes to heat up.
Once the grill is hot, spray some cooking oil on the grill and place the chicken satay skewers on the grill and grill them for approximately 3-4 minutes per side, 6-8 minutes in total.
[Dark Meat Instructions] if you are using dark meat instead of chicken breast, cook it for an additional 5 minutes since they will be cut into chunks so it will take longer to cook. 11-13 minutes in total.
Brush on the coconut cream glaze and flip them every minute for 5 minutes until you get a bit of char.
The chicken satay should have cooked for 11-15 minutes in total for thinly sliced white meat and 16-18 minutes in total for dark meat.
Serve the chicken satay with a side of peanut sauce and enjoy!
How to Make the Peanut Sauce
In a bowl, mix ¼ cup natural unsweetened peanut butter and 1 teaspoon Thai red curry paste together until they are smooth and well combined.
Add 2 tablespoons coconut cream, 2 teaspoons honey, 2 teaspoons soy sauce (or fish sauce), 1 teaspoon rice vinegar and 1 teaspoon sesame oil and mix well.
Depending on how thick or thin you like your peanut sauce, mix water into it, 1 tablespoon at a time and do a taste test when you are done.
Don't add too much water, or else it will water down the flavor too much. My happy medium for the peanut sauce is 3 tablespoons.
[Optional] Add chili oil for some extra spice and flavor. My favorite chili oil to use is Lao Gan Ma Chili Crisp. Drizzle right before serving.
[Optional] Toast some pre-shelled peanuts (without skin) on a frying pan and let it cool before crushing it with the bottom of a pan or roll it with a rolling pin on a cutting board. Sprinkle on top right before serving.
Nutrition
Serving: 1Skewer | Calories: 111kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 185mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
*Nutritional information is calculated using online tools and is an estimate*
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