Thai Peanut-Free Chicken Satay with Coconut Rice

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

Instructions

1. 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.
2. 2Add the 1.5 lb 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.
3. 3Preheat your grill to medium heat, aiming for a temperature of about 375°F (190°C).
4. 4Thread the marinated chicken strips onto skewers, leaving a small space between each piece.
5. 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 165°F (74°C).
6. 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

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