Chicken Satay for the week
- Yield 4 people
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Chicken Satay for the week sits in the Snacks section of Regbie. The card serves 4 people. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 1½ pounds chicken breasts, boneless and skinless
- ½ cup full-fat coconut milk
- 1 tablespoon Thai red curry sauce
- 1 large Medjool date, pitted and chopped
- 3 garlic cloves, peeled and roughly chopped
- 2 tablespoons Red Boat fish sauce
- ½ teaspoon ground turmeric
- ¼ cup Paleo Hoisin Sauce
- ¼ cup sunbutter
- 2 tablespoons water
- 2 tablespoons rice vinegar
Method
Cut the chicken breasts into ½-inch strips and place in a large bowl.
Mix the coconut milk, Thai red curry paste, date, garlic, fish sauce, and turmeric in a high speed blender and blitz until smooth.
Tip the marinade over the chicken strips and mix well. Lid the chicken and marinate in the fridge for up to 12 hours. Usually, the cook just let the chicken hang out in the fridge while the cook’m preparing the cook side dishes for dinner.
When you’re ready to cook the chicken, grab some soaked wooden skewers. Using one strip of chicken at a time, carefully skewer the meat in an accordion-like fashion. Depending on the size of the chicken pieces and the length of the skewer, you might have two to four pieces threaded tightly on a skewer.
Now, you can choose how you want to cook the skewers: on the grill or in the oven. If you’re cooking the skewers on a grill, set the grill to a hot burner. When it’s nice and hot, clean the grill and brush the grates with a high smoke point fat (e.g., ghee, avocado oil, etc.) Place the skewers on the hot grill and cook for about 3 to 5 minutes per side or until cooked through.
If you choose to roast them in the oven, heat the oven to 400°F convection or 425°F (no convection). Set the skewers on a rimmed baking sheet and cook them in the hot oven for 10 minutes or until cooked through, flipping the skewers over at the halfway point. Broil for an additional 2 minutes if you want some more color.
Time to make the Hoisin No-Nut Sauce! Dump the hoisin sauce, sunbutter, water, and rice vinegar into a blender and blitz until smooth. You can add a smidge more water if you like a thinner sauce.
Slather the sauce on the chicken satay and chow down!
