Mains

Chicken Saté with Almond Butter Sauce

Level

Easy

Prep

18 min

Cook

14 min

Servings

Makes 6 main-dish servings, 2 skewers per serving

Ingredients

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1 tablespoon coconut oil or vegetable oil
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3 tablespoons packed dark brown sugar
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2 cloves garlic, finely chopped
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2 teaspoons Thai curry paste
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1 teaspoon ground turmeric
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1 cup lite coconut milk
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2 tablespoons fresh lime juice
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1 tablespoon fish sauce
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1/3 cup almond butter
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1 pound boneless, skinless chicken breast halves

Make It

Step 1

Heat oil in medium saucepan over medium heat. Add sugar, garlic, curry paste and turmeric; cook, stirring constantly, for 30 seconds. Stir in coconut milk, lime juice and fish sauce. Bring to a boil. Cook for 2 minutes. Remove from heat.

Step 2

Pour ½ cup mixture into large bowl. Let cool. Add almond butter to mixture in saucepan; stir well.

Step 3

Cut chicken into 1 to 1 ½-inch-wide strips. Place in bowl with cooled mixture; stir to coat.

Step 4

Thread chicken onto 12 (6-inch) skewers. Discard marinade.

Step 5

Grill or broil skewers for 3 to 4 minutes on each side or until no longer pink and cooked through.

Step 6

Reheat dipping sauce in saucepan over low heat. Serve chicken with sauce.

Cook’s Tip:

If using wooden skewers, soak in water to prevent from burning while cooking.

Ratings & Reviews

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