With football season (and the end of baseball season for us Toronto Blue Jays fans) in full gear, it’s handy to have a few recipes to prepare for game days. Chicken satay is easy to make and the perfect meal for eating in front of the TV as you can serve it on sticks.
I love chicken satay, but the traditional method of preparing this popular Thai recipe involves using peanut butter. I try and avoid peanut butter ever since I read that peanuts are susceptible to a mold that produces aflatoxin, a known carcinogen. Since peanuts are actually not nuts, but legumes that grow under the ground, they do not have the protective shell to prevent them from moisture, which encourages the growth of mold.
Almonds (and almond butter, which is made of ground almonds) contain the healthy monounsaturated fat that is beneficial to the heart. Almonds are welcome on both the Keto and Paleo diets. In fact, one tablespoon of almond butter contains 3.4g of protein, as well as 1.6g of fibre.
My chicken satay with almond butter sauce recipe has a delicious marinade that is fairly easy to prepare. You don’t have to marinade all day…just make sure you have the chicken marinading at least two hours before game start time. This marinade is so good that you can eat the chicken once it’s been grilled without even making the almond butter sauce!
I hope you enjoy my version of chicken satay with almond butter sauce. Let me know in the comment section if you try it.
You may be interested in reading, “Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese“.
Chicken Satay with Almond Butter Sauce: Recipe
- 1/2 cup coconut milk I used organic coconut milk. You can use light coconut milk if you prefer.
- 4 teaspoons lime juice
- 1 Tablespoon fish sauce
- 2 teaspoons grated fresh ginger
- 2 garlic cloves minced
- 1/2 teaspoon curry powder
- 2 chicken breasts
- 2 Tablespoons almond butter
- 2 Tablespoons coconut milk
- 1/4 cup water
- 1/2 teaspoon hot chile sauce
- Slice washed chicken breasts into one inch strips.
- To prepare marinade, add coconut milk, 3 teaspoons of lime juice, 1 Tablespoon of fish sauce, 2 teaspoons of grated ginger, 2 minced garlic cloves and 1/2 teaspoon of curry powder into a small bowl and stir to combine ingredients.
- Carefully pour marinade into a large ziplock plastic bag. Add chicken strips to bag and place in fridge for 2 hours.
- Remove bag of chicken from fridge and remove chicken from marinade. Grill chicken on indoor grill for 2-3 minutes on each side.
- In a small saucepan over medium high heat, add 2 tablespoons of coconut milk, 2 tablespoons of almond butter, 1/4 cup of water and 12 teaspoon of hot chile sauce and bring to a boil. Cook for 1 minute and add 1 teaspoon of lime juice.
- Thread chicken onto skewers and serve with almond butter sauce.