Peanut sauce and chicken go together like peanut butter and jelly! This sauce is easily made in the food processor, and the chicken can be marinated over night, and stored after cooking, making your batch cooking efforts even easier!
4 oz chicken with 1/4 cup sauce
45 minutes
Dinner
Diverticulosis
Dairy Free
Ingredients
2 servings
Chicken breast or tenders, cubed
8 ounces
Garlic, minced
1 clove
Shallots, minced
1 tablespoon
Coconut milk
1/4 cup
Soy Sauce
1 tablespoon
Turmeric
1 teaspoon
Lime juice
2 teaspoons
Cumin
1/2 teaspoon
Ginger, peeled
1/2 inch piece
Brown Sugar
2 teaspoons
Chili paste or powder (optional)
1/2 teaspoon
Smooth peanut butter (for sauce)
2 1/2 tablespoons
Soy sauce (for sauce)
2 teaspoons
Lime juice (for sauce)
2 teaspoons
Fresh ginger, grated (for sauce)
1 teaspoon
Hot water (for sauce)
2 tablespoons
Coconut oil (for cooking)
2 teaspoons
Cilantro leaves, chopped (for garnish)
2 leaves
Directions
1
If using wooden skewers, soak for at least one hour in water before cooking.
2
To make the marinade, combine all ingredients except for the chicken in a food processor. If making a small batch, use a mortar and pestle, or just chop the ingredients as finely as you can and mix them all together by hand.
3
Add chicken to the marinade in a large bowl and allow to sit at room temp for at least 30 minutes, up to 1 hour.
4
String marinated chicken pieces onto skewers. Place a large cast iron skillet over medium heat and add a dash of coconut oil. Cook skewers for 4-5 minutes per side, until some browning is achieved. It’s best to not move the skewers at all until ready to flip. Cook all of the skewers until chicken is fully done (meat thermometer check: 165º F).
5
Blend together all of the ingredients for the peanut sauce in a blender or food processor until smooth. Taste and season more if needed. If the sauce is not pourable, add a touch
more water and blend again.
6
Serve chicken satay on a plate with cilantro leaves, lime wedges and peanut sauce on the side.
7
Batch cooking note: Chicken can be marinated overnight in the fridge. Skewers can be cooked ahead and kept in the fridge for 3 to 4 days -- reheat fully before consuming.