Dairy-Free Satay Skewers with Peanut-Free Sauce

Ingredients

• about 450 g Chicken breast
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin
• 0.25 cup Sunflower seed butter
• 0.5 cup Coconut milk (canned, full-fat)
• 1 tbsp Brown sugar
• 0.5 tsp Chili garlic sauce
• 1 stalk Lemon grass

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

Instructions

1. 1Cut the about 450 g chicken breast into thin strips, about 0.635 cm thick. In a medium bowl, combine the chicken strips with 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 cloves minced garlic, 1 teaspoon grated ginger, 0.5 teaspoon turmeric powder, and 0.5 teaspoon cumin. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken marinates, prepare the sunflower seed sauce. In a medium saucepan, combine 0.25 cup sunflower seed butter, 0.5 cup full-fat canned coconut milk, 1 tablespoon brown sugar, 0.5 teaspoon chili garlic sauce, and 1 stalk of finely minced lemon grass. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.
3. 3Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. 4Preheat your grill to medium heat, around 190.6-204.4°C (190-205°C). Place the chicken skewers on the preheated grill grates.
5. 5Grill the chicken skewers for 5-7 minutes per side. The chicken is cooked through when it is no longer pink in the center and reaches an internal temperature of 74°C.
6. 6Remove the cooked chicken skewers from the grill. Let them rest for 2-3 minutes before serving. Serve the chicken satay skewers hot with the prepared sunflower seed sauce on the side for dipping.

Substitutions

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