Curry Chicken Satay
Ingredients
The chicken
-
1
pound
boneless skinless chicken breast
-
1
package
Saffron Road Thai Red Curry Simmer Sauce
The peanut sauce
-
⅓
cup
natural peanut butter
-
2
tablespoons
coconut aminos or gluten free tamari
-
1
tablespoon
brown sugar
-
1
tablespoon
lime juice
-
1
tablespoon
fresh ginger, minced
-
to taste
salt
-
to taste
pepper
-
to taste
crushed red pepper flakes
Instructions
- Soak bamboo skewers in water for 30 minutes.
- While the skewers are soaking, marinate the chicken in a zip top plastic bag with the Saffron Road Thai Red Curry Simmer Sauce for at least 30 minutes.
- Whisk together peanut butter, coconut aminos, brown sugar, lime juice, and ginger for the peanut sauce; season to taste.
- Remove chicken from the marinade and discard the remaining marinade.
- Divide the chicken between the skewers.
- Heat a grill or grill pan to medium heat and grill the chicken for 5 to 6 minutes, then flip and grill for an additional 5 minutes until cooked through.
- Serve the chicken with the peanut sauce and additional Thai Red Curry Simmer Sauce on the side.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
300mg
Cholesterol
70mg
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