Gluten Free Satay Chicken Skewers

I like to taste authentic food, not sauce out of a jar. Once I taught myself how to make this satay sauce, I went on to teach hundreds of women how to make it for their families, eliminating loads of preservatives and sugars!

Gluten Free Satay Sauce can be used on any protein or you could try tofu for a vegan meal. You will be licking the frypan after each cook-up!

Why I Love This Recipe

I love this recipe because everyone loves satay! Especially served drizzled over a chicken skewer. I love the real nuts, less sugar and dairy free option!

ENJOY THE DIFFERENCE

Ingredients

• A REALLY GOOD PEANUT BUTTER: A jar with minimal sugar and preservatives. Yes, they are available! All peanut butter is gluten-free.
• COCONUT CREAM: One of my favourite ingredients to cook with! Make sure it’s cream, not milk, as we want our satay sauce to be thick!
• CHINESE 5 SPICE: Another fab spice that will become your best friend in the spice department. It makes every dish taste authentic.
• GARLIC AND ONION: Diced and ready to pan-fry!
• TO SERVE: Fresh nuts, coriander (cilantro) and chilli! (Optional).

Instructions

1. Let’s get cooking! Start by threading your chicken onto bamboo sticks. I prefer chicken thighs as this part of the chicken does not dry out or become chewy. Place the skewers on an oven tray lined with baking paper and cook at 180°c for 20 mins until cooked through
2. Add diced garlic and onion to a saucepan with a drizzle of olive oil and sauté gently. You could also use coconut oil.
3. Add one jar of peanut butter, one can of coconut cream, and two tablespoons of tamari. Reduce the heat to low and stir until combined.
4. Somehow, like magic, the sauce will become thick and delicious. Once combined, it’s cooked!
5. Place your cooked chicken sticks on a platter. Drizzle over the satay sauce to ensure each part of the chicken is covered. Sprinkle freshly chopped nuts. I love to add coriander and chilli, plus a squeeze of lemon.

Gluten-Free Chicken Satay Skeweres

Raquel Bosustow

Gluten Free Satay Sauce is easier than you think! I like to taste authentic food, not sauce out of a jar. Once I taught myself how to make this satay sauce, I went on to teach hundreds of women how to make it for their families, eliminating loads of preservatives and sugars!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Serves 4

Ingredients

 

• 1 cup Peanut butter
• 1 cup Coconut cream
• 1 T tsp Chinese 5 Spice
• 2 cloves Garlic, diced
• 1 Onion, diced

Instructions

 

• Let’s get cooking! Start by threading your chicken onto bamboo sticks. I prefer chicken thighs as this part of the chicken does not dry out or become chewy. Place the skewers on an oven tray lined with baking paper and cook at 180°c for 20 mins until cooked through
• Add diced garlic and onion to a saucepan with a drizzle of olive oil and sauté gently. You could also use coconut oil.
• Add one jar of peanut butter, one can of coconut cream, and two tablespoons of tamari. Reduce the heat to low and stir until combined.
• Somehow, like magic, the sauce will become thick and delicious. Once combined, it’s cooked!
• Place your cooked chicken sticks on a platter. Drizzle over the satay sauce to ensure each part of the chicken is covered. Sprinkle freshly chopped nuts. I love to add coriander and chilli, plus a squeeze of lemon.

Nutrition

Serving: 1bowl | Calories: 448kcal | Carbohydrates: 36g | Protein: 9g | Fat: 33g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 95mg | Potassium: 424mg | Fiber: 3g | Sugar: 26g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | finger food

Cuisine | THAI

Ⓒ | Raquel Bosustow