Thai Peanut-Free Chicken Satay with Coconut Rice

Name: Thai Peanut-Free Chicken Satay with Coconut Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lb Chicken Breast (cut into strips); 1/2 cup Sunflower Seed Butter; 1/4 cup Coconut Milk (full-fat); 2 tbsp Fish Sauce (Red Boat brand recommended, soy-free); 2 tbsp Lime Juice; 1 tbsp Maple Syrup; 1 tsp Ginger (grated); 2 cloves Garlic (minced); 1/4 tsp Red Pepper Flakes (optional); 4 cups Coconut Rice

A delicious and allergy-friendly take on chicken satay, using sunflower seed butter instead of peanut butter. Served with fragrant coconut rice.

45m4 servings

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Thai Peanut-Free Chicken Satay with Coconut Rice recipe by Safe Plated

Contains fishSOY-free

520 cal|45g protein|40g carbs|20g fat|3g fiber

Ingredients

about 680 g Chicken Breast (cut into strips)
1/2 cup Sunflower Seed Butter
1/4 cup Coconut Milk (full-fat)
2 tbsp Fish Sauce (Red Boat brand recommended, soy-free)
2 tbsp Lime Juice
1 tbsp Maple Syrup
1 tsp Ginger (grated)
2 cloves Garlic (minced)
1/4 tsp Red Pepper Flakes (optional)
4 cups Coconut Rice

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

Instructions

1In a medium bowl, whisk together the 1/2 cup sunflower seed butter, 1/4 cup coconut milk, 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes (if using) until smooth.
2Add the about 680 g chicken breast 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 20 minutes, or up to overnight.
3Preheat your grill to medium heat, aiming for a temperature of about 190°C.
4Thread the marinated chicken strips onto skewers, leaving a small space between each piece.
5Place the chicken skewers on the preheated grill. Grill for 3-4 minutes per side, turning once, until the chicken is cooked through and has a nice char. The internal temperature should reach 74°C.
6Remove the chicken satay from the grill and let it rest for 5 minutes before serving. Serve the chicken satay with the 4 cups of coconut rice.

Substitutions

Peanut Butter → Sunflower Seed Butter

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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