EASY CHICKEN SATAY WITH PEANUT SAUCE

EASY CHICKEN SATAY WITH PEANUT SAUCE

Ingredients

For the chicken satay

1 tsp ground turmeric

2 tsp curry powder

½ cup vegetable or canola oil (Use olive oil or avocado oil for low carb)

¼ cup soy sauce (Use Tamari or Coconut Aminos for gluten free/low carb)

1 tbsp fish sauce

3 garlic cloves crushed

2 tsp crushed ginger

2 tbsp brown sugar

2 tbsp lime juice

800 g (approximately 2 pounds) boneless skinless chicken thighs cubed

For the peanut sauce

½ cup peanut butter (use almond or cashew butter for low carb or keto)

1/3 cup coconut milk

1 tbsp soy sauce (use Tamari or Coconut Aminos for gluten free/low carb)

1 garlic clove crushed

1 tsp crushed ginger

1 tbsp lime juice

1 tbsp brown sugar

salt, to taste

2-3 tbsp hot water to thin out the sauce

To serve

lime wedges

toasted crushed peanuts

Instructions

Combine all the ingredients for the marinade in a large bowl and whisk well.

Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.

If using, soak bamboo skewers in hot water for at least 30 minutes before use.

Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.

To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.

Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.

Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.