Anyone bound to a gluten-free diet is guaranteed to love this delicious chicken satay, served with a side of sweet and tangy Thai-almond sauce. These perfectly sized skewers act as a great appetizer or small bite at a barbecue, or can even be served up with a side of brown rice (and then devoured) as a main dish. Nutrition (per serving, without optional garnishes) Calories: 323; total fat: 17g; saturated fat: 4g; protein: 31g; carbohydrates: 12g; sugar: 8g; fiber: 2g; cholesterol: 83mg; sodium: 501mg Recipe and photo by Abbey Sharp, R.D. of Abbey’s Kitchen.
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Makes 4 servings
Prep time 150 min.
Cook time 10 min.
Ingredients
For the marinade: ½ cup light coconut milk ¼ cup lime juice 1 Tbsp coconut sugar ¾ tsp curry powder 1 Tbsp ginger, finely grated 2 tsp gluten-free reduced-sodium tamari 2 tsp fish sauce 1 lb skinless boneless chicken breasts, cut into ½ inch strips For the Thai-almond sauce: ¼ cup, plus 1 tablespoon natural almond butter ¼ cup, plus 2 tablespoons lite coconut milk 1 tsp gluten-free reduced sodium tamari 1 tsp fish sauce 1 Tbsp coconut sugar 1 Tbsp lime juice Sriracha, to taste Optional garnish: Toasted sliced almonds Green onion, thinly sliced
How to make it
Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours. Meanwhile, mix together the almond-sauce ingredients, and set aside. Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they’re wooden), and grill for about 4-5 minutes per side, until cooked through. Serve with the almond sauce, garnished with toasted almonds and green onions if desired.
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Anyone bound to a gluten-free diet is guaranteed to love this delicious chicken satay, served with a side of sweet and tangy Thai-almond sauce.
These perfectly sized skewers act as a great appetizer or small bite at a barbecue, or can even be served up with a side of brown rice (and then devoured) as a main dish.
Nutrition (per serving, without optional garnishes)
Calories: 323; total fat: 17g; saturated fat: 4g; protein: 31g; carbohydrates: 12g; sugar: 8g; fiber: 2g; cholesterol: 83mg; sodium: 501mg
Recipe and photo by Abbey Sharp, R.D. of Abbey’s Kitchen.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 150 min.
Cook time 10 min.
Ingredients
For the marinade: ½ cup light coconut milk ¼ cup lime juice 1 Tbsp coconut sugar ¾ tsp curry powder 1 Tbsp ginger, finely grated 2 tsp gluten-free reduced-sodium tamari 2 tsp fish sauce 1 lb skinless boneless chicken breasts, cut into ½ inch strips For the Thai-almond sauce: ¼ cup, plus 1 tablespoon natural almond butter ¼ cup, plus 2 tablespoons lite coconut milk 1 tsp gluten-free reduced sodium tamari 1 tsp fish sauce 1 Tbsp coconut sugar 1 Tbsp lime juice Sriracha, to taste Optional garnish: Toasted sliced almonds Green onion, thinly sliced
How to make it
Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours. Meanwhile, mix together the almond-sauce ingredients, and set aside. Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they’re wooden), and grill for about 4-5 minutes per side, until cooked through. Serve with the almond sauce, garnished with toasted almonds and green onions if desired.
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Makes 4 servings
Prep time 150 min.
Cook time 10 min.
Ingredients
For the marinade: ½ cup light coconut milk ¼ cup lime juice 1 Tbsp coconut sugar ¾ tsp curry powder 1 Tbsp ginger, finely grated 2 tsp gluten-free reduced-sodium tamari 2 tsp fish sauce 1 lb skinless boneless chicken breasts, cut into ½ inch strips For the Thai-almond sauce: ¼ cup, plus 1 tablespoon natural almond butter ¼ cup, plus 2 tablespoons lite coconut milk 1 tsp gluten-free reduced sodium tamari 1 tsp fish sauce 1 Tbsp coconut sugar 1 Tbsp lime juice Sriracha, to taste Optional garnish: Toasted sliced almonds Green onion, thinly sliced
How to make it
Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours. Meanwhile, mix together the almond-sauce ingredients, and set aside. Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they’re wooden), and grill for about 4-5 minutes per side, until cooked through. Serve with the almond sauce, garnished with toasted almonds and green onions if desired.
Makes 4 servings
Prep time 150 min.
Cook time 10 min.
Prep time 150 min.
Cook time 10 min.
Prep time
150 min.
Cook time
10 min.
Ingredients
- For the marinade:
- ½ cup light coconut milk
- ¼ cup lime juice
- 1 Tbsp coconut sugar
- ¾ tsp curry powder
- 1 Tbsp ginger, finely grated
- 2 tsp gluten-free reduced-sodium tamari
- 2 tsp fish sauce
- 1 lb skinless boneless chicken breasts, cut into ½ inch strips
- For the Thai-almond sauce:
- ¼ cup, plus 1 tablespoon natural almond butter
- ¼ cup, plus 2 tablespoons lite coconut milk
- 1 tsp gluten-free reduced sodium tamari
- 1 tsp fish sauce
- 1 Tbsp coconut sugar
- 1 Tbsp lime juice
- Sriracha, to taste
- Optional garnish:
- Toasted sliced almonds
- Green onion, thinly sliced
How to make it
Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours. Meanwhile, mix together the almond-sauce ingredients, and set aside. Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they’re wooden), and grill for about 4-5 minutes per side, until cooked through. Serve with the almond sauce, garnished with toasted almonds and green onions if desired.
Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours.
Meanwhile, mix together the almond-sauce ingredients, and set aside.
Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they’re wooden), and grill for about 4-5 minutes per side, until cooked through.
Serve with the almond sauce, garnished with toasted almonds and green onions if desired.
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