Chicken Satay with Peanut-Free Sauce and Zucchini Noodles
Grilled chicken skewers served with a flavorful sunbutter-based satay sauce and zucchini noodles for a healthy and paleo-friendly Indonesian lunch.
Ingredients
- about 680 g Chicken breast
- 3 medium Zucchini
- 3 tablespoons Coconut aminos
- 1/4 cup Sunbutter
- 2 tablespoons Lime juice
- 1 tablespoon Ginger
- 3 cloves Garlic
- 1/4 teaspoon Red pepper flakes
- 1/4 cup Coconut milk
- 1/2 teaspoon Turmeric
- 1 tablespoon Coconut oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine coconut aminos, ginger, garlic, red pepper flakes (if using), and coconut oil. Marinate the chicken cubes for at least 15 minutes.
- 2Prepare the Sunbutter Satay Sauce: In a separate bowl, whisk together sunbutter, lime juice, coconut milk, coconut aminos and turmeric.
- 3Thread the marinated chicken onto skewers.
- 4Grill or bake the chicken satay until cooked through, about 10-12 minutes.
- 5Sauté zucchini noodles until just tender. Serve the chicken satay over zucchini noodles with sunbutter satay sauce.
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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