This fantastic recipe allows you to enjoy a peanut-free satay sauce for chicken skewers or sautéed vegetables. It’s also amazing as a dipping sauce for spring rolls, lettuce wraps and so much more. You will want to have it around often for quick and easy meals. Try it over steamed rice with sautéed tofu and veggies.
Serves: 6-8
Difficulty: easy
Prep time: 15 min (sauce), 15 min (chicken)
Inactive time: 2 hours (chicken)
Cook time: 12-15 min
Gluten-free and peanut-free
Ingredients
Sunflower Satay Sauce
½ c sunflower butter
3 T tamari or gluten-free soy sauce
3 T lime juice, fresh squeezed
1½ T brown sugar
1½ T chili garlic sauce (sambal), or to taste
1 T ginger, fresh grated
1 t sesame oil
2-3 T water
Chicken Satay
2 lb chicken breast or thigh meat, cut into strips
¼ c coconut milk
2 T tamari or gluten-free soy sauce
2 t yellow curry powder
1 t turmeric, ground
3 cloves garlic, minced
1 T ginger, fresh grated
1 T brown sugar
1 T fish sauce
Pinch salt and pepper
Steps
Sunflower Satay Sauce
Combine all in small bowl, whisking together, adding more water if too thick (should be smooth and pourable). Taste and adjust with more heat, lime, soy sauce as desired.
Chicken Satay
Combine all marinade ingredients. Pour over chicken pieces in sealable plastic bag or bowl. Marinate 2 hours to overnight. Remove chicken and thread onto skewers (metal or bamboo, 6”).
Preheat grill and cook chicken, turning occasionally, until 165º internal is reached (alternatively, bake chicken on parchment-lined sheet pan at 425º until 165º, 10-12 minutes, finishing under broiler for 2 minutes to brown). Serve immediately with jasmine rice, lime wedges and SunButter Sauce.
