Gluten-Free Thai Chicken Satay Skewers

Ingredients

• about 450 g Chicken Breast
• 1/4 cup Coconut Aminos
• 1 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Red Curry Paste
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Coconut Milk
• 1 tbsp Honey
• 12 each Skewers

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 1.27 cm wide.
2. 2In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 1 tbsp Fish Sauce, 2 tbsp Lime Juice, 1 tbsp Ginger, 2 cloves Garlic, and 1 tsp Red Curry Paste until well combined.
3. 3Add the chicken strips to the bowl with the 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 1/4 cup Sunflower Seed Butter, 1/4 cup Coconut Milk, and 1 tbsp Honey until smooth and creamy.
5. 5Thread the marinated chicken strips onto the 12 each Skewers, leaving a small space between each piece.
6. 6Preheat your grill or a large skillet over medium-high heat to about 205°C (200°C).
7. 7Place the skewers on the hot grill or in the skillet. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a golden-brown color. The internal temperature of the chicken should reach 74°C.
8. 8Remove the skewers from the heat and let them rest for 2 minutes before serving with the prepared dipping sauce.

Substitutions

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