Thai Satay Chicken with Peanut (or Cashew) Sauce.
User Reviews
5.0
207 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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marinate
2 hrs
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Servings
8 servings
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Calories
390 kcal
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Course
Main Course
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Cuisine
Indonesian, Thai
Thai Satay Chicken with Peanut (or Cashew) Sauce.
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Chicken Satay with peanut or cashew sauce adapted from Craig Claibourne's The New York Times Cook Book. Gluten free and low carb. I've noted the changes I've made to make this a Paleo friendly dish. For Whole30, omit coconut sugar. This serves 8 as an appetizer and 4-6 as a main course.
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Ingredients
For the chicken marinade:
- 2 lbs. boneless, skinless chicken thighs cut into strips
- 1 1/2 Tablespoons lemon or lime juice
- 3 Tablespoons Coconut aminos (or gluten free soy sauce or tamari if not Paleo)
- 2 Tablespoons curry powder
- 2 teaspoons coconut sugar (Omit for Whole30, or can use regular sugar if not Paleo or Whole30)
- 1 teaspoons kosher salt
For the sauce:
- 12 oz Jar of roasted red bell peppers drained, and coarsely chopped
- 2 Tbsp coconut oil
- 1 shallot thinly sliced
- 2 Tbsp curry powder or curry paste
- 1 cup coconut cream
- 1/2 cup cashew butter or peanut butter if not Paleo
- 2 tsp coconut sugar
- salt and pepper to taste
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Instructions
Chicken:
- Cut chicken into long strips.
- Mix the marinade ingredients together and pour over chicken pieces.
- While chicken marinates, soak 3 dozen bamboo skewers in cold water. This prevents the skewers from burning on the grill.
- Marinate chicken for a minimum of one hour and up to 12 hours.
- Thread chicken on bamboo skewers. Number of skewers will depend on how much chicken you put on each skewer.
- Grill skewers for a few minutes on each side. They can cook pretty quickly, depending on how thick the meat is. About 2 to 3 minutes per side. Serve with Cashew Sauce.
Cashew (or Peanut) Sauce:
- Heat oil in skillet over medium heat, add shallots, cook briefly, stirring. Add the curry powder, or paste and cook briefly.
- Remove from heat and add peppers, cashew butter, and coconut milk or cream.
- Let simmer on low for about 5 minutes.
- Puree in a food processor or blender.
- Thin with water or chicken stock if too thick. Season with salt and pepper if necessary.
Notes
- To save time use jarred roasted red bell peppers, drain, rinse and de-seed before using.
- To make appetizer sized skewers, use a small amount of meat and push it toward the tip of the skewer.
- To make dinner portioned skewers, thread the chicken 3/4th of the way down.
Nutrition Information
Show Details
Serving
1serving
Calories
390kcal
(20%)
Carbohydrates
13g
(4%)
Protein
27g
(54%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
820mg
(34%)
Potassium
585mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
279IU
(6%)
Vitamin C
22mg
(24%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 390kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 820mg | 34% |
| Potassium | 585mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
207 reviews
Excellent
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