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Gluten Free Nut Free Chicken Satay




Source of Recipe


Donna Rollison


Recipe Introduction


From Simply Gluten Free Blog
http://simplygluten-free.com/blog/2013/02/gluten-free-nut-free-chicken-satay-recipe.html


List of Ingredients




Gluten Free Chicken Satay
1/2 cup coconut milk (lite or full fat)
2 tablespoons fish sauce
2 tablespoons gluten free red curry paste (such as Thai Kitchen)
2 cloves garlic, minced or grated
2 pounds boneless, skinless chicken breasts
12 – 16 wooden skewers

Peanut Free Dipping Sauce
1/2 cup creamy Sunbutter
2 tablespoons honey
Juice of 2 limes
2 teaspoons chili garlic sauce
1 tablespoon gluten free tamari or soy sauce
1 tablespoon fish sauce
1 (1/2 by 1 inch) piece fresh garlic, grated

Recipe



Gluten Free Chicken Satay:

Combine the coconut milk, fish sauce, red curry paste, and garlic in a mixing bowl.

Pour into a large food storage bag.

Cut the chicken into 3/4 inch strips.

Add the chicken to the marinade in the food storage bag, seal it and mush it around to totally coat the chicken.

Refrigerate for at least 1/2 hour or up to 12 hours.

Soak the wooden skewers in water for 30 minutes.

Tread the chicken onto the skewers and discard any remaining marinade.

Cook the skewers on a hot grill pan or under the broiler for 2 – 3 minutes per side or until the chicken is cooked through.

Peanut Free Dipping Sauce:

Combine all ingredients for the dipping sauce in a small saucepan.

Cook over medium heat, stirring until fully combined and warmed through, 3 – 4 minutes.

Serve the sauce with the satay.

Servings: A gluten free, nut free recipe that serves 6 – 8 people (2 skewers each)