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 bowl, whisk together sunflower seed butter, coconut milk, fish sauce, lime juice, maple syrup, ginger, garlic, and red pepper flakes (if using).
2. 2Add chicken strips to the bowl and marinate for at least 20 minutes (or up to overnight).
3. 3Preheat grill to medium heat.
4. 4Thread chicken strips onto skewers.
5. 5Grill chicken satay for 3-4 minutes per side, or until cooked through.
6. 6Serve with coconut rice.

Substitutions

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