Gluten Free Satay Chicken
Servings: 2 people
Ingredients
- 4 tbsp peanut butter - smooth or crunchy (smooth is easier to cook with but either will work!)
- 1.5 tbsp gluten free soy sauce - aka tamari
- 1 tsp honey
- 1 tsp curry powder - (or 1/3 tsp of cumin, 1/3 coriander, 1/3 turmeric)
- 1 tsp fresh/frozen ginger - optional
- 1 juice of half a lime - optional
- 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.