Chicken Satay with Sunflower Dipping Sauce
Total time: 25 minutes
Serves: 4
Ingredients:
- 1 lb. organic Chicken thighs cut into bite-sized cubes
- 3 Tbsp. roasted sunflower seeds crushed
- Fresh cilantro
- Lime
Sunflower Sauce:
- 1/3 cup SunButter Organic Sunflower Butter
- 3 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 Tbsp. fresh garlic minced
- 1 Tbsp. fresh ginger diced
- 2 Tbsp. hot sauce
- 1 Tbsp. Bragg Apple Cider Vinegar
- 1/4 cup Nutiva Coconut Sugar
- 1/4 tsp. turmeric
- ¼ tsp. Redmond Real Salt Sea Salt
- 2 Tbsp. lime juice
- ½ tsp. dried cilantro
- 1/3 cup Bragg Liquid Aminos
- 1 tsp. sesame oil
- 1/2 tsp. chili pepper flakes optional
Supplies
- Wood skewers soaked in water
Instructions:
-
In medium saucepan on medium heat, combine all ingredients for sauce. Stir until thick and creamy. Remove from heat.
-
In bowl, pour half of dipping sauce, leaving other half in saucepan. Add chicken to saucepan; marinate 30-45 minutes.
-
On each skewer, thread five chicken cubes, leaving bottom third free.
-
In frying pan on medium heat, add oil and cook chicken about five minutes on each side (10-15 minutes total or until cooked though). (Note: Chicken may also be cooked on grill or baked at 425 degrees F in baking pan lined with parchment paper for 15-20 minutes.)
-
Prior to serving, sprinkle with crushed sunflower seeds. Serve with fresh cilantro, lime, rice and salad.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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