Light Satay Chicken Recipe

I love cooking but am always having to watch my waistline as it tends to thicken more than I like in a very short space of time. Every few weeks we go onto low fat recipes and I often add a lot of diabetic cooking whenever possible. This is not classed as a diabetic recipe but when you look at the ingredients in it, I am sure that it would be suitable for diabetics.
I think that it tastes as good as a full fat recipe and you enjoy it knowing that it is healthy for you.

INGREDIENTS:
700g chicken mince
1 teaspoon cumin powder
1/2 cup wholemeal breadcrumbs
1 teaspoon corriander powder
white of 1 egg
1 1/2 cups jasmin rice

METHOD:

Combine mince, breadcrumbs, egg white, corriander and cumin together in a large bowl. Shape into small balls and roll in a little flour to stop them sticking.
In a large saucepan, spray with a little olive oil spray and brown the balls on both sides.
Turn heat right down and make up the satay sauce.
Add the sauce to the chicken balls and gently simmer for approx 20 minutes or until cooked.
Serve with steamed jasmin rice and some lovely colourful vegies such as baby carrots and beans.

SATAY SAUCE:

2 tablespoons light peanut paste ( I use crunchy)
1 tablespoon fish sauce
1 1/2 tablespoons curry paste (I use red but you can use any)
2 1/2 tablespoons brown sugar
1 1/2 - 2 tins light carnation coconut milk

Slowly add the milk to the other ingredients as this is easier to blend them together.