Chicken Satay Skewers with Sunflower Seed Sauce

Ingredients

• 1 lb Chicken breast
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 cup Sunflower seed butter
• 1/4 cup Coconut milk
• 1 tbsp Brown sugar
• 1 tsp Rice vinegar
• 8 each Skewers

Instructions

1. 1Cut the 1 lb chicken breast into thin strips, about 1/2-inch wide.
2. 2In a medium bowl, combine the 2 tbsp soy sauce, 1 tbsp lime juice, 2 cloves garlic (minced), and 1 tsp ginger (grated). Add the chicken strips to this mixture and toss to coat. Let the chicken marinate for at least 15 minutes at room temperature.
3. 3While the chicken marinates, prepare the sauce. In a separate medium bowl, whisk together the 1/4 cup sunflower seed butter, 1/4 cup coconut milk, 1 tbsp brown sugar, and 1 tsp rice vinegar until smooth.
4. 4Carefully thread the marinated chicken strips onto the 8 each skewers, folding them if necessary to fit.
5. 5Heat a grill or a large skillet over medium-high heat. Cook the chicken skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
6. 6Remove the skewers from the heat and let them rest for 2-3 minutes before serving. Serve the chicken satay skewers with the prepared sunflower seed sauce on the side for dipping.

Substitutions

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