Gluten-Free Chicken Satay with Spicy Peanut Dipping Sauce
A fresh and tasty gluten-free version of traditional chicken satay. The tweaks are so subtle, you'd never know it was any different from the original!
Servings: 4 People
Calories: 904kcal
Ingredients
Chicken
- 2 lbs Boneless Skinless Chicken Breasts
- 2 Cup Coconut Milk
- 2 tablespoon Olive Oil
- 1 tablespoon Gluten-Free Soy Sauce
- 1 tablespoon Lime Juice
- 1 tablespoon Light Brown Sugar Packed
- 2 Garlic Cloves Pressed or minced
- 1 teaspoon Curry Powder
- Salt
- Pepper
Dipping Sauce
- 1 Cup Coconut Milk
- ½ Cup Peanut Butter
- ½ Cup Chicken Stock
- 1 tablespoon Lime Juice
- 2 tablespoon Light Brown Sugar Packed
- 2 teaspoon Curry Powder
- 2 teaspoon Gluten-Free Soy Sauce
- 1 teaspoon Fish Sauce
- 1 teaspoon Crushed Pepper Flakes
- 1 Garlic Clove Pressed or Minced
Instructions
Chicken
- Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.
- Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking.
- Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.
Dipping Sauce
- In a medium saucepan, whisk together all sauce ingredients. Bring just to a boil, turn heat down, and simmer for 5 minutes.
- Remove from heat. Chill if desired - can be served warm or cold, we tend to serve it warm.
Assembly and Cooking
- Soak wooden skewers in hot water for 30 minutes, before threading with chicken strips.
- Spray grill with nonstick spray, grill until cooked through- juices should run clear.
- Serve hot, with dipping sauce
Nutrition
Calories: 904kcal | Carbohydrates: 24g | Protein: 62g | Fat: 66g | Saturated Fat: 38g | Cholesterol: 146mg | Sodium: 1017mg | Potassium: 1478mg | Fiber: 2g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 8mg