Gluten-Free Thai Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• 1 lb Chicken breast
• 1/4 cup Coconut aminos
• 2 tbsp Rice vinegar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric powder
• 1 tbsp Red curry paste
• 1 tbsp Lime juice
• 1/4 cup Sunflower seed butter
• 1/4 cup Coconut milk
• 1 tbsp Honey
• 1 tsp Sesame oil

Instructions

1. 1Cut the 1 lb chicken breast into thin strips, about 1/4-inch thick.
2. 2In a medium bowl, whisk together the 1/4 cup coconut aminos, 2 tbsp rice vinegar, 1 tbsp ginger, 2 cloves garlic (minced), 1/2 tsp turmeric powder, 1 tbsp red curry paste, and 1 tbsp lime juice until well combined.
3. 3Add the chicken strips to the marinade mixture 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, thread the marinated chicken strips onto skewers, leaving a small space between each piece.
5. 5Preheat your grill or a large skillet to medium heat. If using a skillet, add a small amount of oil if needed (ensure it's compliant with the recipe's 'free from' list).
6. 6Grill or pan-fry the chicken skewers for 5-7 minutes per side, until the chicken is cooked through and has a golden-brown color. The internal temperature should reach 165°F (74°C).
7. 7While the chicken is cooking, in a small bowl, whisk together the 1/4 cup sunflower seed butter, 1/4 cup coconut milk, 1 tbsp honey, and 1 tsp sesame oil until smooth and creamy.
8. 8Serve the cooked chicken satay skewers immediately with the prepared sunflower seed butter sauce on the side for dipping.

Substitutions

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