Chicken Satay Skewers
Author: Kari - CookingUpClean
Recipe type: Appetizers
Cuisine: Thai
Serves: 6
- MARINADE:
- 1 pound chicken chicken breast, sliced into strips
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- ½ teaspoon tumeric
- ½ teaspoon red chili flakes
- 1 tablespoon olive oil
- 1 tablespoon low sodium tamari soy sauce
- 2-3 cloves garlic
- 1 tablespoon lemongrass paste or ½ stalk lemongrass, finely chopped
- 1 teaspoon honey
- 1 teaspoon fish sauce
- NO NUT PEANUT SAUCE (SUNBUTTER SAUCE):
- 1 can coconut milk
- 1 cup SunButter or tahini
- 1-2 tablespoons red curry paste
- 1 tablespoon lemongrass paste or ½ stalk lemongrass, finely chopped
- 2 cloves garlic, minced
- ½ - 1 teaspoon red chili flakes
- 3 kaffir lime leaves, finely chopped or dried and crumbled (optional)
- ½ teaspoon tamarind concentrate (optional)
- 1 tablespoon fish sauce
- 3 tablespoons honey
- 3 tablespoons lemon juice
- Combine ingredients for the marinade and place in a bowl.
- Add chicken and coat with marinade. Marinate the chicken in fridge for 2 hours or up to 24 hours.
- Preheat a grill to medium high heat or start a broiler.
- Skewer chicken pieces and arrange on a broiler sheet if broiling.
- Grill skewers directly on grill grates 8-10 minutes per side or broil skewers on a broiler pan about 10 minutes per side.
- While chicken is cooking, prepare sauce.
- Combine all sauce ingredients in a blender and blend until smooth.
- Heat in a saucepan until boiling and keep boiling until thickens slightly.
- Serve hot.
The sauce serves many more. Serving size is about 2 tablespoons. Either refrigerate the leftovers or you can freeze it and reheat for future meals.
Calories: 402 Fat: 30 Carbohydrates: 10 Sodium: 329mg Fiber: 2g Protein: 22
Recipe by at https://www.cookingupclean.com/chicken-satay-skewers/
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