Chicken Satay with Lighter Almond Dipping Sauce
This recipe can also be made with beef, pork or even tofu or firm vegetables as a vegetarian version. Grill the meats or veggies on high heat to create sear marks on the thin slices then continue to turn and brown the meats or veggies until cooked through.
Servings 8
Calories 212kcal
Ingredients
- For the Chicken Satay
- 2 tablespoons good quality fish sauce
- 1 tablespoon low sodium soy sauce
- 3 tablespoons minced lemongrass
- 2-3 cloves pressed or minced garlic about 1 tablespoon
- 2 boneless skinless chicken breasts
- Canola oil
- Fresh minced cilantro
- Wooden or metal skewers
- For the Almond Dipping Sauce
- 1 cup Almond Breeze Almondmilk Coconutmilk Original
- ¾ cup smooth almond butter
- ¼ cup fish sauce
- 3 tablespoons minced or grated fresh ginger
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- ½ to 1 teaspoon crushed red chile flakes to taste
Instructions
- In a large bowl, add the fish sauce, soy sauce, lemongrass and garlic and mix well.
- Slice the chicken breasts at an angle into thin slices and add them to the bowl with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days, depending on the freshness of your chicken.
- Prepare a clean grill for high heat and brush the grates with a few paper towels dampened with canola oil.
- If using, soak wooden skewers in water for 30 minutes. Thread the chicken slices onto the skewers and discard any of the remaining marinade.
- To make the dipping sauce, add all of the ingredients to the bowl of a food processor or blender and process until smooth, then transfer to serving bowls.
- Place the chicken skewers on the hot grill and cook untouched on high heat for 3-4 minutes each side, or until grill marks appear and the chicken releases from the grates. Turn the chicken and sear for another 2-3 minutes, then turn a few more times until the chicken is cooked through and golden brown on both sides. Sprinkle with cilantro and serve with the almond dipping sauce.