Red Meat Allergy Friendly Chicken Satay with Peanut Dipping Sauce
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Learn more →Ingredients
4 servings
For the marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
- 2 tbsp garlic-infused oil
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh lemongrass, finely minced (tender inner stalk only)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp kosher salt
For the peanut sauce
- ½ cup smooth peanut butter (no added sugar or onion/garlic)
- ½ cup full-fat coconut milk
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 tsp garlic-infused oil
- ¼ tsp red pepper flakes
- 2–4 tbsp water, to thin
For serving
- 3 scallions, green tops only, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the garlic-infused oil, tamari, maple syrup, lemongrass, turmeric, coriander, cumin, and salt until combined. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour.
- 2
While the chicken marinates, make the peanut sauce. In a small saucepan over medium-low heat, combine the peanut butter, coconut milk, tamari, maple syrup, lime juice, garlic-infused oil, and red pepper flakes. Stir constantly until the sauce is smooth and just beginning to bubble at the edges, about 3–4 minutes. Whisk in water 1 tablespoon at a time until the sauce is pourable but still coats the back of a spoon. Remove from heat and set aside.
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