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Chicken satay skewers

This is a recipe that I tried out of the Wellness Mama cookbook written by Katie Wells. My family absolutely loved the flavors and texture of these chicken skewers. I make sure to purchase organic chicken and although it is more pricey, it is so satisfying that we don’t need to eat as much. Instead we enjoy a few skewers each with lots of Asian coleslaw.  They can be served with the dipping sauce but they are so delicious that they can also be enjoyed without.

 

 

 Ingredients (serves 6)

  • Zeste and juice of 1 organic lime
  • 2 tbsp. fish sauce
  • 2 tbsp. honey
  • 2 tbsp. coconut aminos or wheat-free soy sauce (reduced sodium)
  • ½ tsp. curry powder
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 lbs skinless boneless chicken breast (organic)

Sauce:

  • ¼ cup of sunflower seed butter
  • 2 tbsp. honey
  • 2 tbsp. coconut aminos or wheat-free soy sauce (reduced sodium)
  • Zest and juice of 1 organic lime
  • ½ tsp. fish sauce
  • 1 tsp. garlic powder

Preparation

  • Combine all ingredients for the marinade in a bowl.
  • Slice the chicken against the grain into strips of approximately 1” thickness.
  • Place the chicken strips in a large dish, pour the marinade over, cover and refrigerate for a minimum of 2 hours and up to 24 hours.
  • At least 30 minutes before cooking, soak some bamboo skewers in water and just before cooking thread chicken with skewers and place on a parchment lined baking pan.
  • Broil (at high heat) for approximately 10 minutes, turning the strips after about 7-8 minutes. In the original recipe, Katie Wells grills the skewers on a grill or on a grill pan but I find that broiling gave them an incredible texture. 
  • For the sauce, place all ingredients in a blender and puree.
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