This easy chicken satay recipe is both yummy and healthy! You just need to marinate your meat a few hours in advance then skewer it and grill. You can make the sauce as you wait for the chicken to marinate. This recipe uses cashew butter rather than peanut butter for a slight twist on the classic peanut sauce, and is safe for people with peanut allergies. It’s a perfect dish to bring to parties and potlucks, or to serve as a fun appetizer to dinner!
Ingredients (makes 16 skewers):
2 pounds boneless skinless chicken breast, cut diagonally into 16 thin strips
1/2 cup coconut milk
1 clove garlic, chopped
2 teaspoons curry powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons rice vinegar
1/2 teaspoon chili garlic sauce (you can buy this from most Asian markets)
2 tablespoons brown sugar
1 tablespoon sesame oil
1/2 cup smooth cashew butter
1/2 cup low-sodium chicken broth
1 teaspoon lime or lemon juice
1 tablespoon soy sauce (gluten-free variety)
1) Marinate chicken: Whisk together ingredients for marinade. Put chicken into large ziplock bag or tupperware, add marinade and chill for at least 2 hours.
2) Make sauce: Combine vinegar, chili garlic sauce, brown sugar, sesame oil, cashew butter and broth in a pan and bring to a simmer over medium heat. Thin with more chicken broth if desired. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3) Preheat a grill for medium-high heat.
4) Thread marinated chicken onto skewers that have been soaked in water for 30 minutes, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm cashew sauce.