Chicken Satay Skewers with Creamy Almond Butter Sauce: Instead of using peanut butter, we like Noosh Original Almond Butter because it gives this dipping sauce a light, delicate flavor and silky texture. Marinade the chicken breast strips overnight for a quick and healthy weeknight dinner or an easy party appetizer. Gluten-Free, Peanut-Free, Dairy-Free
- In a large bowl, add the first six ingredients and whisk to combine. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight.
- Remove the chicken from the refrigerator. If you’re using wooden skewers, begin soaking them in water. While the skewers soak, add coconut milk, Noosh Original Almond Butter, honey, soy sauce, fish sauce, ginger, garlic, and lime juice into a medium saucepan. Whisk to combine. Bring the mixture to a simmer and stir frequently until the sauce is smooth and thick, after about 6 minutes.
- Preheat an outdoor grill or broiler. Arrange the marinated chicken onto skewers. For an outdoor grill, cook the chicken for 2-3 minutes per side, flipping once. For a broiler, cook the chicken on the top rack for 4-5 minutes per side until the chicken is well caramelized. If desired, spoon or brush onto the cooking juices on the skewers. Let it rest for 5 minutes.
- Transfer the skewers onto a platter and spoon the creamy dipping sauce into a bowl to serve. If desired, garnish with crushed toasted almonds, cilantro, and lime wedges. Enjoy!
Note: To make this Chicken Satay Skewers recipe a full meal, serve it with steamed rice and sauteed vegetables or a fresh cabbage slaw.
For the chicken:
4 tablespoons gluten-free soy sauce
1 tablespoon fish sauce
4 tablespoons fresh lime juice
2 tablespoon honey
4 teaspoons ginger, freshly grated
4 cloves garlic, minced
1 1/2- 2 lbs. boneless skinless chicken breasts, cut into 1-inch strips
For the dipping sauce:
1 cup canned coconut milk
6 tablespoons Noosh Original Almond Butter (6 pouches)
1 tablespoon honey
1 tablespoon gluten-free soy sauce
2 teaspoons fish sauce
1 teaspoon ginger, freshly grated
2 cloves garlic, minced
1 tablespoon fresh lime juice