Ingredients
The following ingredients have 4 Servings
- 4 medium chicken breasts, (boneless, skinless)
- 3 tbsp oil
- 2 stalks lemon grass, (white parts only, chopped finely)
- 2 cloves garlic
- 4 large shallots
- 1 1/2 tsp turmeric
- 1 tsp coriander
- 1 tsp chili powder
- 1 1/2 tsp sea salt
- 2 tbsp coconut palm sugar, (or brown sugar or Monkfruit sweetener)
- 1 - 2 tbsp water
- 1 cup peanut butter, (smooth)
- 7 oz coconut milk, ((half a can))
- 1/4 cup coconut aminos (for paleo diet) , (or tamari soy sauce)
- 1/4 cup rice vinegar
- 2 cloves garlic
- 1/4 - 1/2 inch knob fresh ginger
- 2 tbsp sweet chili sauce
Instruction
- Slice chicken breasts lengthwise into long narrow strips.
- Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
- Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
- Soak bamboo skewers in water for 2-3 hours or more.
- Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
- Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.