Easy Chicken Satay
Ingredients
Chicken Satay
-
1½
pounds
boneless and skinless chicken breasts
-
½
cup
full-fat coconut milk
-
1
tablespoon
Thai red curry paste
-
1
large
Medjool date, pitted and chopped
-
3
cloves
garlic
-
2
tablespoons
Red Boat fish sauce
-
½
teaspoon
ground turmeric
Hoisin No-Nut Sauce
-
¼
cup
Paleo Hoisin Sauce
-
¼
cup
sunbutter
-
2
tablespoons
water
-
2
tablespoons
rice vinegar
Instructions
- Slice the chicken breasts into ½-inch strips and place in a bowl.
- Blend the coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric until smooth.
- Marinate the chicken strips in the blended mixture for up to 12 hours.
- Soak wooden skewers and thread the marinated chicken onto them.
- Grill the skewers on high heat for 3 to 5 minutes per side or roast in the oven at 400°F for 10 minutes, flipping halfway.
- Make the Hoisin No-Nut Sauce by blending hoisin sauce, sunbutter, water, and rice vinegar until smooth.
- Serve the chicken satay with the sauce.
Nutrition Facts (estimated)
Servings
4
Calories
411
Total fat
19g
Total carbohydrates
19g
Total protein
41g
Sodium
mg
Cholesterol
mg
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