Chicken Satay is one of those dishes that is SO close to being gluten-free... but isn’t.
The soy sauce included in both marinade and dipping sauce renders restaurant satay inedible to most with gluten issues. It's such a small thing, yet ends up meaning that most restaurant-made satay is off limits.
So, if you’ve got to make it at home, best start with an amazing recipe! This is one of the recipes from Beyond Flour 2.
“The chicken stays nice, tender, and juicy from this marinade, and the dipping sauce is perfect for it - It compliments the chicken so well, and is amazing on its own - I feel like I could just take a spoon and eat it by itself. I could live on this.” - my husband’s view on it.
The sauce can be made ahead, or just as you're grilling the chicken. I like to serve the sauce hot, but it can also be served cool if you like - you’ll just want to thin it with a little extra chicken stock, as it thickens when cold.
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Gluten-Free Chicken Satay with Spicy Peanut Dipping Sauce
- 2 lbs Boneless Skinless Chicken Breasts
- 2 Cup Coconut Milk
- 2 Tbsp Olive Oil
- 1 Tbsp Gluten-Free Soy Sauce
- 1 Tbsp Lime Juice
- 1 Tbsp Light Brown Sugar Packed
- 2 Garlic Cloves Pressed or minced
- 1 tsp Curry Powder
- 1 Cup Coconut Milk
- ½ Cup Peanut Butter
- ½ Cup Chicken Stock
- 1 Tbsp Lime Juice
- 2 Tbsp Light Brown Sugar Packed
- 2 tsp Curry Powder
- 2 tsp Gluten-Free Soy Sauce
- 1 tsp Fish Sauce
- 1 tsp Crushed Pepper Flakes
- 1 Garlic Clove Pressed or Minced
- Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.
- Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking.
- Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.
- In a medium saucepan, whisk together all sauce ingredients. Bring just to a boil, turn heat down, and simmer for 5 minutes.
- Remove from heat. Chill if desired - can be served warm or cold, we tend to serve it warm.
Assembly and Cooking
- Soak wooden skewers in hot water for 30 minutes, before threading with chicken strips.
- Spray grill with nonstick spray, grill until cooked through- juices should run clear.
- Serve hot, with dipping sauce