Gluten Free Satay Chicken

1st May 2020
Blog post

As with pretty much everything I cook, my gluten free satay recipe is an easy one 😉 It was born out of my love for peanut butter. Not one to do things by halves, I couldn’t just stick to PB for brekkie, I needed a fix at lunch and dinner too. Cue satay chicken recipe creation!!

Chicken Alternatives

The recipe creates a satay paste, that I use to coat strips of chicken but you can easily use the same paste to coat something else.

How about chunky bits of veg like peppers, aubergine and sweet potato? Vegan Meat alternatives? Even just a different meat? Obviously you might need to change the cooking time but everything else is the same in the recipe below.

Gluten Free Satay Sauce Ingredients

Look how easy this is… you basically take all these bits, mix together with water and taaa daahhh you’ve got yourself a satay sauce!

Then all you need to do is mix it together with whatever you’re “satay-ing” (definitely not a word, but you know what I mean haha!)…

gluten free satay chicken

..cook it in a frying pan and then you’ve got this!!! Heaven.

Gluten Free Satay Chicken

Prep Time10 mins
Cook Time15 mins
Servings: 2 people
Course: dinner, Main Course
Cuisine: thai
Keyword: gluten free chicken dinnner, gluten free dinner, gluten free satay

Ingredients

  • 4 tbsp peanut buttersmooth or crunchy (smooth is easier to cook with but either will work!)
  • 1.5 tbsp gluten free soy sauceaka tamari
  • 1 tsp honey
  • 1 tsp curry powder(or 1/3 tsp of cumin, 1/3 coriander, 1/3 turmeric)
  • 1 tsp fresh/frozen gingeroptional
  • 1 juice of half a limeoptional
  • 1 tsp olive/sunflower oil

Could swap this for any meat/veg you like…

  • 2 chicken breasts

To Serve

  • Optional: sprinkle of fresh coriander, sesame seeds & spring onion

Instructions

  • Take all the ingredients except the chicken and place into a bowl/jug. Mix together with a spoon.
  • Add some water (approx 75ml but start with less and work up, because all peanut butters vary) and mix again.
    >To start with, it might look like the water is never going to incorporate into the mix but keep stirring and it it!!
    >You're looking for a slightly runny consistency, like the picture.
  • Remove a large tbsp of the sauce and place into another bowl – this is for your dipping sauce. Add a dash more water and mix. Set aside.
    >You want this one to be slightly runnier so its easy to dip into!
  • Chop your chicken into thin slices. Add to the initial bowl of sauce and give it a good mix!
  • Optional but yummy: If you've got time, place into the fridge for an hour or so to marinade. Can be left overnight.
  • When you're ready to start cooking, heat a frying pan to a medium temperature. Add a generous amount of oil to the pan.
  • Two options (both take about 10 mins):
    1) Place the chicken into the pan and cook. Try not to turn the chicken too frequently as you may loose some of the marinade!
    2) Thread the chicken onto skewers (think it works best if you take each chicken strip, hold it in an "s" shape and then thread onto the skewer like that! ). Place onto the frying pan, turning occasionally until cooked. If they start sticking, add a dash more oil to the pan.
    >Tip: they'll probably be a little sauce left in the bowl/jug you mixed your chicken and sauce together in. Use a spatuala to scrap that out and add to the skewers half way through cooking!
  • Optional: to serve, sprinkle with sesame seeds, fresh corriander and spring onion.
Print Recipe

Want some other fakeaway ideas? Click here for my “Gluten Free Fakeaway Guide!

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