Dairy-Free & Egg-Free Chicken Satay with Peanut-Free Sauce

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Soy Sauce
• 2 tablespoons Lime Juice
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/2 cup Sunflower Seed Butter
• 1/2 cup Coconut Milk
• 2 tablespoons Brown Sugar
• 1 teaspoon Sriracha
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized cubes, about 2.54 cm pieces.
2. 2In a medium bowl, combine the 1/4 cup Soy Sauce, 2 tablespoons Lime Juice, 3 cloves minced Garlic, 1 tablespoon grated Ginger, 1 teaspoon Turmeric, 1/2 teaspoon Cumin, and 1/2 teaspoon Coriander. Add the cut chicken to this marinade and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
3. 3While the chicken marinates, prepare the sunflower seed sauce. In a separate small bowl, whisk together the 1/2 cup Sunflower Seed Butter, 1/2 cup Coconut Milk, 2 tablespoons Brown Sugar, and 1 teaspoon Sriracha until smooth and well combined.
4. 4Thread the marinated chicken pieces onto skewers, leaving a small space between each piece.
5. 5Heat 2 tablespoons Vegetable Oil in a large grill pan or on an outdoor grill over medium-high heat until shimmering. Carefully place the chicken skewers onto the hot pan or grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 74°C.
6. 6Remove the chicken skewers from the heat and let them rest for 2-3 minutes before serving. Serve the chicken satay with the prepared sunflower seed sauce on the side.

Substitutions

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