Chicken Satay Skewers with Sunflower Seed Sauce
Delicious and safe satay skewers made with a sunflower seed-based sauce, perfect for a nut-free snack.
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Ingredients
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g chicken breast into thin strips, about 1.27 cm wide.
- 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.
- 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.
- 4Carefully thread the marinated chicken strips onto the 8 each skewers, folding them if necessary to fit.
- 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 74°C.
- 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
Peanut Butter → Sunflower Seed Butter
Nut allergy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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