Ginger Chicken Satay with Peanut Sauce
Servings
4Serving size
4 ounces chicken with sauceThis recipe can easily be multiplied. The sauce makes 4 servings and keeps well in the refrigerator for 4-5 days. The cooked chicken also keeps well for up to three days. Reheat gently.
Serve with Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version
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Ingredients
| 3 Tbsp. Ginger root, raw (peeled and finely minced) |
| 3 tsp. Sesame oil |
| 16 ounce Boneless, skinless chicken thighs (cut into strips) |
| 2/3 cup Peanut butter, no salt added |
| 3 Tbsp No salt added vegetable stock |
| 4 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 2/3 cup Coriander (cilantro) leaves, raw |
| 1 spray Spray olive oil |
Instructions
Place the minced ginger, sesame oil and chicken together in a medium mixing bowl.
Fold together and cover the bowl.
Marinate for at least 4 hours (overnight is best).
While the chicken is marinating place the peanut butter, chicken stock, soy sauce and cilantro in a blender.
Puree until smooth. Chill.
When ready to cook place a large grill pan or skillet over high heat.
When the pan is hot reduce the heat to medium high and spray with olive oil.
Place the marinated chicken on the grill pan and cook for about 5 minutes.
Turn and cook for another 7 to 12 minutes.
Serve with peanut sauce.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
AND
Serve this recipe with one of these vegetable side dishes.
Cucumber and Chive Salad
Mix all ingredients together and chill before serving.
Cucumbers & Dill in Sour Cream
Mix the sour cream, shallot and salt together. Place in refrigerator and chill well. When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated. Place a slice of romaine lettuce on a chilled salad plate and top with the…
Cucumbers in Yogurt with Mint
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber. After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water. Combine the shredded cucumber, yogurt, shallot, mint,…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Classic satays are generally super spicy often made with white pepper, cayenne pepper or red pepper flakes. The finely minced ginger in this version offers a super aromatic flavor without the burn and may be much better tolerated by those with acid reflux.
This peanut sauce is a classic Thai flavor. There are hundreds, if not thousands, of variations, but this spin on satay with the cilantro is really delicious. It gives it a fresh, light flavor. The peanut sauce with the addition of cilantro is rich but soft and light enough for those with acid reflux.