Chicken Satay
Prep Time
15
Prep Notes
I like to use a grill pan to cook chicken it is quick and make great grill marks.
Cooking Time
10 minutes
Yields
20 pieces
Ingredients
1/4 cup coconut oil
juice of 2 lemons
1 tablespoon amino acid
1 stalk lemon grass or zest 2 lemons
1 small red onion chopped
1 teaspoon coconut aminos
2 garlic cloves
3 tablespoons raw honey
1 tablespoon fresh grated turmeric
1 1/2 pounds thin chicken breast
1/2 cup chuncky peanut butter
1/4 cup hot filtered water
1/4 cup coconut milk
1/2 tablespoon sriracha sauce if you want spicy add more.
Directions
In a blender add oil, juice of 1 lemon, 1 tablespoon amino acid, lemon grass, red onion, garlic, 2 tablespoon honey and turmeric. Blend on high speed for 30 seconds.
Cut chicken breast on diagonal so you get strips about 3 to 4 out of 1 breast. Place chicken in a plastic baggie pour
marinade all over chicken seal and smoush all over so chicken is coated refrigerate for 30 mins our up 2 hours.
While chicken marinate s make peanut sauce. In a small bowl combine peanut butter, hot water, coconut milk,1 tablespoon honey and sriracha sauce ans a squeeze of lemon WHISK WELL. Cover and refrigerate take out about 45 minutes before serving.
Heat grill pan when its hot chicken brush a little coconut oil all over it before you cook chicken. Place chicken on grill no overlapping so you might have to work in batches. Do not touch chicken for about 4 minutes it will let you know when its ready the chicken will let go of the pan easy when its ready. Turn over for about 3-4 minutes
Thread chicken with a skewer and serve with peanut sauce!