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.