Thai Chicken Satay Skewers with Peanut-Free Sauce

Ingredients

• 1 lb Chicken breast
• 2 tbsp Soy sauce
• 2 tbsp Lime juice
• 1 tbsp Fish sauce (optional)
• 1 tbsp Ginger
• 2 cloves Garlic
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin
• 1/2 tsp Coriander
• 2 tbsp Safflower Oil
• 1/4 cup SunButter (sunflower seed butter)
• 1/4 cup Coconut milk
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 1/4 tsp Red pepper flakes

Instructions

1. 1Cut the 1 lb chicken breast into thin strips, about 1/2-inch thick.
2. 2In a medium bowl, combine the 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp fish sauce (if using), 1 tbsp ginger, 2 cloves garlic (minced), 1/2 tsp turmeric powder, 1/4 tsp cumin, 1/2 tsp coriander, and 2 tbsp safflower oil.
3. 3Add the chicken strips to the bowl and toss to coat them evenly in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4Thread the marinated chicken strips onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
5. 5Preheat your grill or a large skillet to medium-high heat. Grill or pan-fry the skewers for 4-6 minutes per side, until the chicken is cooked through and has a light golden-brown color. The internal temperature should reach 165°F (74°C).
6. 6While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the 1/4 cup SunButter, 1/4 cup coconut milk, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes until smooth and creamy.
7. 7Remove the cooked chicken skewers from the grill or skillet. Let them rest for 2-3 minutes before serving with the peanut-free sauce on the side.

Substitutions

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