Saté Turmeric Chicken with Creamy 'Peanut' Sauce

Diets

Gluten free

Ingredients

Meat
- 1 pkg Chicken thighs, boneless skinless

Produce
- 4 cloves Garlic
- 3 tbsp Ginger, fresh

Canned Goods
- 1 can Coconut milk

Condiments
- 6 tbsp Gluten free soy sauce
- 2 tbsp Lime juice, freshly squeezed
- 1 tbsp Maple syrup

Baking & Spices
- 1 tsp Sambal oelek chili paste
- 1 tsp Turmeric, ground powder

Nuts & Seeds
- 1/4 cup Cashews, toasted

Dairy
- 1/4 cup Nut/seed butter

Time
Prepare: 20M
Cook: 20M
Total: 40M

Found on getinspiredeveryday.com

Description

Asian flavors are of my favorites and something I’m always looking to incorporate into my weekly meal rotation. This is so awesome! Thanks.

Me too, I never get enough of Asian flavors, especially Thai cuisine!

This looks delicious! I love Thai food so much.

Me too, I hope to go there someday and eat and eat and eat!!!

OMG! Anyone who knows me knows that I LOVE my Asian flavors. It is absolutely genius that you made a “peanut’ sauce without any peanuts. This recipe rocks my socks. Nice job!

Thank you Kelly, I absolutely love Asian flavors too!

Peanut sauce with chicken is a favorite of mine! This looks like a wonderful dish to add to my dinner rotation.

Me too, I never get enough peanut sauce, or cashew sauce in this case! 🙂

This looks AMAZING! Love all of that beautiful sauce!!! Sate is a favorite in my home. Can’t wait to try this.

Thank you, I really hope you enjoy it!

I love the sound of this! I’m adore anything with a creamy peanut sauce. Your photos are so lovely and crisp 🙂

Thank you, I absolutely love peanut sauce too!

Omgomgomg cannot WAIT to try the peanut sauce!! My favorite!!

Peanut sauce is a favorite of mine too, so it’s nice to have an allergy friendly version!

This lighter recipe really hits the spot right now amid all the holiday excess! 🙂

I know right!?! I feel like I can’t fit in another cookie… but then I do anways! 🙂

I LOVE anything with turmeric. This looks amazing! Lovely pics, as usual.

Thanks so much, and I hope you enjoy it!

oh my gosh! that looks ridiculously good! on my to-do list!

It’s definitely addicting good, I hope you enjoy it!

Love grilled chicken skewers and can’t wait to try the “peanut” sauce ! Looks totally yum !!

I love them too, even thought they’re a bit more work than just grilling chicken thighs!

I’m always looking for new chicken recipes and this one sounds so good! That ‘peanut’ sauce sounds delicious!

This sauce is so good, I like to make double and triple batches to put on all sorts of things!

Wow Kari. I’m at an all-inclusive Mexican resort right now where all I seem to be doing is eating, lazing around, then eating again until I think I am going to explode. YET, I see this and want it! That has to say something to how amazing it looks, eh? haha. I’m totally putting this on my meal plan when I get back.

I’ve never been to an all-inclusive, they sound like a great way to relax!

Wow, this looks incredible! Making this tonight for sure, thanks for the recipe! I love your time-saving tip on marinating the chicken whole — I’ve got mine marinating now. Can’t wait to sink my teeth into this meal!

I’m all about time saving tips! I mean it’s nice to do the cute skewers for company or bbqs sometimes, but day in and out, I’ll be marinating mine whole!

Oh gosh that sauce is just dreamy! Love the chili paste! I can’t wait to make this!

Gotta have that chili paste, I just love a touch of heat in my dishes!

This looks fabulous! Definitely cafe-worthy. Funnily enough, I was juuust looking for a peanut-free peanut sauce to make for spring rolls this week! I think even this chicken recipe could work really well in rice paper if cooled down a bit. Yum.

I love your idea of making this into spring rolls, I just picked up some rice wrappers so I know what my next project is going to be! I think you’re going to love this ‘peanut’ sauce, I really can’t decide whether I like cashew butter or peanut butter better, which I never thought anything could compete with peanut butter!

This looks like a restaurant meal at home. These days, it’s so cold where I live that I’m looking for more restaurant experiences where I live because I’m unwilling to leave the house. My husband loves peanut sauce, it makes his heart swoon with delight.

It’s been so cold here too that we don’t want to go out in the evenings! I hope you both enjoy the recipe! 🙂

Yummy, these look really incredible. I love the idea of using cashew butter instead of peanut butter for a change. Will definitely give this recipe a try this week!

I hope you enjoy it! Cashew butter makes a really incredible ‘peanut’ sauce! 🙂

Ingredients

1 pkg boneless skinless chicken thighs, about 4, 1½ pounds
2 cloves garlic, minced
1 Teaspoon ground turmeric powder
2 Tablespoons gluten free soy sauce, tamari, or coconut aminos
1 Tablespoon minced fresh ginger
2 Tablespoons minced fresh ginger
2 cloves garlic, minced
1 can coconut milk, I like the Native Forest brand
¼ cup nut/seed butter, cashew butter or peanut butter are my favorites
1 Tablespoon maple syrup
¼ cup gluten free soy sauce, tamari, or coconut aminos
2 Tablespoons freshly squeezed lime juice
1 Teaspoon sambal oelek chili paste, or to your taste, see notes
¼ cup chopped toasted cashews (or peanuts if youd like) for garnishing

Directions

Cut the chicken thighs into ½-3/4 strips, and combine the chicken strips with the rest of the chicken skewer ingredients. Marinate the chicken for at least 1 hour in the fridge or overnight. You can also leave the chicken thighs whole, and just add the marinade ingredients to speed up the prep time.
If youre using wooden skewers to grill the chicken, be sure and soak them in water overnight before using them, or they will burn on the grill.
Make the peanut sauce by adding the ginger, garlic, coconut milk, nut/seed butter of choice, maple syrup, and soy sauce to a medium sized saucepan. Bring the sauce to a boil stirring occasionally, then reduce the heat to low and simmer the sauce until it begins to thicken, about 10-15 minutes. Stir the sauce every few minutes while it simmering to prevent it sticking. When the sauce has thickened, remove it from the heat and whisk in the lime juice and chili paste to taste. Keep the sauce warm until youre ready to serve the chicken.
When youre ready to cook the chicken, preheat a grill over high heat. While the grill heats, thread the marinated chicken strips onto the skewers, you will have about 16 skewers. When the temperature reaches 425º-450ºF, place the chicken skewers on the grill and immediately lower the heat to medium, maintaining a temperature of 350º-400ºF. Grill for about 6-8 minutes, or until the chicken skewers are no longer sticking to the grill. Then turn them over to finish cooking, about 6 additional minutes. The cooking time will vary depending on the thickness of the chicken skewers, and will be slightly longer if you left the chicken thighs whole.
When the chicken is done, serve it with the peanut sauce, and chopped nuts sprinkled over the top for a garnish. For side dishes I love serving this with my Asian Sweet and Sour Cucumber Salad and steamed rice.

Serves: 4-6 servings, or 16 chicken skewers
Prepare: 20 mins
Cook Time: 20 mins
TotalTime: 40 mins