Chicken Satay with Creamy Peanut Sauce
Whole FoodsChicken Satay with Creamy Peanut Sauce
Ingredients
For the Chicken Satay
- 1 1/2 pounds organic boneless, skinless chicken breasts, cut into 1-inch strips
- 1/2 cup full-fat organic coconut milk
- 2 tablespoons organic lime juice
- 1 tablespoon organic tamari or coconut aminos
- 1 teaspoon organic curry powder
- 1/2 teaspoon organic ground turmeric
- 1 teaspoon organic granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 16 bamboo skewers, soaked in water for 30 minutes
For the Creamy Peanut Sauce
- 1/2 cup organic creamy peanut butter, (such as 365 brand)
- 1/4 cup full-fat organic coconut milk
- 2 tablespoons organic tamari or coconut aminos
- 1 tablespoon organic lime juice
- 1 tablespoon organic maple syrup or honey
- 1 teaspoon organic rice vinegar
- 1/2 teaspoon sriracha or organic red pepper flakes, or to taste
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons warm water, or more, as needed to thin
For Garnish
- 1/4 cup fresh organic cilantro, chopped
- 2 tablespoons organic dry roasted peanuts, chopped
- 1 organic lime wedges
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together the coconut milk, lime juice, tamari (or coconut aminos), curry powder, turmeric, granulated sugar, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate. While the chicken marinates, soak the bamboo skewers in water.
⏱️ 5 min
- 2
Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, coconut milk, tamari (or coconut aminos), lime juice, maple syrup (or honey), rice vinegar, sriracha (or red pepper flakes), minced garlic, and grated ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasonings as needed. Set aside.
⏱️ 10 min
- 3
Thread the chicken onto skewers: Remove the chicken from the marinade. Thread 3-4 chicken strips onto each soaked bamboo skewer, weaving them slightly to secure. Discard any remaining marinade.
⏱️ 15 min
- 4
Cook the chicken satay: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with a high-smoke-point oil (like avocado oil) to prevent sticking. Place the chicken skewers on the hot grill.
⏱️ 5 min
- 5
Grill the chicken for 2-3 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 6
Serve: Arrange the cooked chicken satay on a platter. Garnish with chopped fresh cilantro and chopped peanuts. Serve immediately with the creamy peanut sauce and lime wedges on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Whole FoodsChicken Satay with Creamy Peanut Sauce
Ingredients
For the Chicken Satay
- 1 1/2 pounds organic boneless, skinless chicken breasts, cut into 1-inch strips
- 1/2 cup full-fat organic coconut milk
- 2 tablespoons organic lime juice
- 1 tablespoon organic tamari or coconut aminos
- 1 teaspoon organic curry powder
- 1/2 teaspoon organic ground turmeric
- 1 teaspoon organic granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 16 bamboo skewers, soaked in water for 30 minutes
For the Creamy Peanut Sauce
- 1/2 cup organic creamy peanut butter, (such as 365 brand)
- 1/4 cup full-fat organic coconut milk
- 2 tablespoons organic tamari or coconut aminos
- 1 tablespoon organic lime juice
- 1 tablespoon organic maple syrup or honey
- 1 teaspoon organic rice vinegar
- 1/2 teaspoon sriracha or organic red pepper flakes, or to taste
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons warm water, or more, as needed to thin
For Garnish
- 1/4 cup fresh organic cilantro, chopped
- 2 tablespoons organic dry roasted peanuts, chopped
- 1 organic lime wedges
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, whisk together the coconut milk, lime juice, tamari (or coconut aminos), curry powder, turmeric, granulated sugar, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, to marinate. While the chicken marinates, soak the bamboo skewers in water.
⏱️ 5 min - 2
Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, coconut milk, tamari (or coconut aminos), lime juice, maple syrup (or honey), rice vinegar, sriracha (or red pepper flakes), minced garlic, and grated ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasonings as needed. Set aside.
⏱️ 10 min - 3
Thread the chicken onto skewers: Remove the chicken from the marinade. Thread 3-4 chicken strips onto each soaked bamboo skewer, weaving them slightly to secure. Discard any remaining marinade.
⏱️ 15 min - 4
Cook the chicken satay: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with a high-smoke-point oil (like avocado oil) to prevent sticking. Place the chicken skewers on the hot grill.
⏱️ 5 min - 5
Grill the chicken for 2-3 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 6
Serve: Arrange the cooked chicken satay on a platter. Garnish with chopped fresh cilantro and chopped peanuts. Serve immediately with the creamy peanut sauce and lime wedges on the side for squeezing.
⏱️ 5 min