Gluten-Free Thai Chicken Satay Skewers

Instructions

1. 1Place the 12 bamboo skewers in a shallow dish and cover with water. Let them soak for at least 30 minutes to prevent them from burning during cooking.
2. 2Cut the about 450 g chicken breast into thin strips, about 0.635 cm thick.
3. 3In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tbsp lime juice, 1 tsp ginger, 2 cloves garlic (minced), and 1 tbsp red curry paste until well combined. Add the chicken strips to this marinade and toss to coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the 1/2 cup coconut milk, 2 tbsp sunflower seed butter, 1 tbsp maple syrup, and 1 tsp rice vinegar until smooth and creamy.
5. 5Once the chicken has finished marinating, thread the marinated chicken strips onto the soaked 12 bamboo skewers, arranging them evenly.
6. 6Heat a grill or a large skillet (30.48 cm) over medium heat. Place the skewers onto the hot grill or skillet. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a light golden-brown color. The internal temperature should reach 74°C.
7. 7Remove the skewers from the heat and let them rest for 2-3 minutes before serving. Serve the cooked chicken satay skewers with the prepared dipping sauce.

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