Soy-Free Chicken Satay with Peanut Sauce
Elevate your appetizer game with this Soy-Free Chicken Satay with Peanut Sauce, a flavorful twist on the classic Southeast Asian dish. Tender strips of marinated chicken, infused with vibrant notes of coconut milk, fresh ginger, and aromatic spices like turmeric and coriander, are grilled to perfection on wooden skewers, creating irresistibly juicy and smoky bites. The star of this recipe is the rich, creamy peanut dipping sauce crafted with coconut aminos—a perfect soy-free alternative—combined with lime juice, garlic, and a touch of heat from chili flakes. This crowd-pleasing dish is easy to prepare and ideal for entertaining, whether served as a party starter, a protein-packed snack, or alongside your favorite fresh veggies for a complete meal. Packed with bold flavors and gluten-free ingredients, this chicken satay recipe is sure to wow every palate!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 1 cup Coconut milk
- 1 tablespoon Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 cup Peanut butter
- 3 tablespoons Coconut aminos
- 1 tablespoon Brown sugar
- 2 cloves Garlic cloves
- 2 tablespoons Chopped cilantro
- 0.5 teaspoon Chili flakes
- 0.25 cup Water
- 10 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
Cut the chicken breast into thin strips, approximately 1 inch wide.
In a large bowl, combine the coconut milk, fresh ginger, turmeric powder, ground coriander, ground cumin, lime juice, and salt. Stir well to make the marinade.
Add the chicken strips to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight for more flavor.
To prepare the peanut sauce, combine peanut butter, coconut aminos, brown sugar, minced garlic, lime juice, chopped cilantro, chili flakes, and water in a small saucepan. Stir well over low heat until the sauce reaches a smooth consistency. Adjust seasoning as desired. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken strips onto the soaked skewers, dividing them evenly.
Grill the chicken skewers for 5–7 minutes on each side, or until the chicken is fully cooked and has a nice char on the edges.
Serve the chicken satay skewers hot, garnished with additional chopped cilantro if desired, alongside the prepared peanut sauce for dipping.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 5477 mg | 238% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 49.4 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
