Art_Of_Entertaining_2016
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Chicken Satay<br />
chicken satay<br />
This is a great hit for not just the adults! You will find the kids coming by the table and grabbing one or two of these! Just watch out for<br />
double dipping.<br />
Ingredients<br />
• 1 cup coconut milk<br />
• 3 cloves garlic, minced<br />
• 2 teaspoons curry powder<br />
• 1 1/2 teaspoons maple syrup<br />
• 1/2 teaspoon sea salt<br />
• 1 teaspoon ground black pepper<br />
• 2-3 pounds skinless, boneless chicken breast halves<br />
- cut into 1 inch strips<br />
• 1/2 cup coconut milk<br />
• 5 tablespoon of all natural almond butter<br />
• 6 tablespoons fresh lime juice<br />
• 3 garlic clove, crushed<br />
• 2 teaspoon chili-garlic sauce<br />
• 3 teaspoons coconut amino or all natural (gluten free) soy sauce<br />
• 2 teaspoon fresh grated ginger<br />
• water (if needed)<br />
• Sea salt to taste<br />
• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes<br />
Directions<br />
1. Stir together the first 6 ingredients together. Toss marinade with the chicken, cover, and marinate for at least 2 hours.<br />
2. Combine the 1/2-cup coconut milk, almond butter, lime juice, garlic, chili-garlic sauce, coconut amino and ginger. If it is a little thick<br />
add water. Add salt and pepper to taste. Put in a bowl for dipping the chicken.<br />
3. Preheat a grill for medium-high heat.<br />
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.<br />
© Cindy’s Table<br />
www.CindysTable.com<br />
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