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Chicken Satay Skewers
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“I hate chicken satay", said no one EVER. Except maybe someone that has a peanut allergy. So lucky for them, my version is peanut free! It’s super easy to knock together and the kids will love it.”
For the skewers…
- 1 kg chicken breasts
- 1/4 cup of coconut milk
- 1 teaspoon turmeric powder
- 2 tablespoons coconut sugar
- 1 teaspoon coconut aminos (just use tamari if you can’t find these)
For the satay sauce…
- 1/2 cup almond butter
- 1 cup coconut milk
- Thumb size piece of ginger, grated
- 2 tablespoons coconut aminos
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon fish sauce
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- 1/2 teaspoon chilli flakes
- Juice of 1 lime
Cut the chicken into large chunks and thread onto wooden skewers (I made 7 sticks).
Mix the remaining ingredients in a bowl and pour over prepared skewers, coating well.
Leave to marinade for a few hours.
When you’re ready to cook the skewers, preheat oven to 200 degrees.
Place the skewers on a foil-lined tray and bake for approximately 20 minutes.
While the chicken is cooking you can whip up the sauce.
Place all ingredients in a small saucepan and combine well over a medium heat.
Simmer for 4-5 minutes until sauce thickens. Sauce will thicken more on standing.
