Gluten-Free Chicken Satay with Peanut-Free Sauce

Ingredients

• 600 g Chicken breast
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Garlic powder
• 0.5 tsp Ginger powder
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Lime juice
• 1 can Coconut milk
• 3 tbsp Sunflower seed butter
• 1 tbsp Soy sauce (gluten-free)
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 0.5 tsp Chili flakes
• 12 pieces Skewers

Instructions

1. 1Cut the 600 g chicken breast into 1-inch cubes. In a bowl, combine the chicken cubes with 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp garlic powder, 0.5 tsp ginger powder, 2 tbsp gluten-free soy sauce, and 1 tbsp lime juice. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes.
2. 2While the chicken is marinating, prepare the sauce. Pour 1 can of coconut milk into a medium saucepan. Add 3 tbsp sunflower seed butter, 1 tbsp gluten-free soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, and 0.5 tsp chili flakes. Stir everything together until the sunflower seed butter is mostly combined.
3. 3Place the saucepan with the sauce ingredients over medium-low heat. Cook, stirring occasionally, for 5-10 minutes, or until the sauce has thickened slightly. Remove from heat and set aside.
4. 4Thread the marinated chicken pieces onto the 12 skewers, ensuring not to overcrowd them. You should have about 3-4 pieces of chicken per skewer.
5. 5Heat a grill or a large skillet over medium-high heat. If using a skillet, add a small amount of neutral oil if needed, though the marinade should provide some lubrication.
6. 6Place the chicken skewers onto the hot grill or into the hot skillet. Cook for 8-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 165°F (74°C).
7. 7Arrange the cooked chicken skewers on a serving platter. Serve immediately with the prepared peanut-free satay sauce on the side for dipping.

Substitutions

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