Gluten-Free Chicken Satay with Peanut Sauce

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Tamari
• 2 tbsp Lime Juice
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Brown Sugar
• 1/2 cup Peanut Butter
• 1/4 cup Coconut Milk
• 1 tbsp Rice Flour
• 1/4 tsp Red Pepper Flakes
• 16 Bamboo Skewers

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

Instructions

1. 1Place the 16 bamboo skewers in a shallow dish or pan and cover them completely with water; let them soak for at least 30 minutes to prevent burning during cooking. While the skewers soak, cut the about 680 g of chicken thighs into uniform 2.54 cm cubes.
2. 2In a medium bowl, combine the 1/4 cup of Tamari, 2 tbsp of Lime Juice, 3 cloves of minced Garlic, 2.54 cm of grated Ginger, and 1 tbsp of Brown Sugar. Add the cubed chicken thighs to the bowl, toss to coat thoroughly, and let them marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
3. 3Remove the soaked bamboo skewers from the water and pat them dry with a clean cloth or paper towel. Thread the marinated chicken cubes evenly onto the 16 bamboo skewers, leaving a small space between each piece.
4. 4In a small 1-quart saucepan, combine the 1/2 cup of Peanut Butter, 1/4 cup of Coconut Milk, 1 tbsp of Rice Flour, the remaining 1/4 cup of Tamari, and the 1/4 tsp of Red Pepper Flakes. Heat the mixture over medium-low heat (approximately 121.1-135°C / 120-135°C), stirring constantly with a whisk, until the sauce thickens to a creamy consistency, which should take about 5 minutes; then remove from heat.
5. 5Preheat a large 30.48 cm skillet or grill pan over medium heat (approximately 176.7-190.6°C / 175-190°C) for 3-5 minutes. Place the chicken skewers in a single layer, ensuring not to overcrowd the pan, and cook for 5-7 minutes per side, turning occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 74°C as measured with a meat thermometer. Cook in batches if necessary.
6. 6Carefully transfer the cooked chicken satay skewers to a serving platter. Serve the chicken satay immediately with the warm peanut sauce for dipping.

Substitutions

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