Chicken Satay with Sunflower Dipping Sauce
Total Time: 25 minutes
Serves: 4
Ingredients:
- 1 lb. organic Chicken thighs cut into bite-sized cubes
- 3 Tbsp. roasted sunflower seeds crushed
- Fresh cilantro
- Lime
Sunflower Sauce:
- 1/3 cup SunButter Organic Sunflower Butter
- 3 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 Tbsp. fresh garlic minced
- 1 Tbsp. fresh ginger diced
- 2 Tbsp. hot sauce
- 1 Tbsp. Bragg Apple Cider Vinegar
- 1/4 cup Nutiva Coconut Sugar
- 1/4 tsp. turmeric
- ¼ tsp. Redmond Real Salt Sea Salt
- 2 Tbsp. lime juice
- ½ tsp. dried cilantro
- 1/3 cup Bragg Liquid Aminos
- 1 tsp. sesame oil
- 1/2 tsp. chili pepper flakes optional
Supplies
- Wood skewers soaked in water
Instructions:
- In a medium saucepan over medium heat, combine all ingredients for the sunflower sauce. Stir until thick and creamy. Remove from heat.
- Pour half of the dipping sauce into a bowl, leaving the other half in the saucepan. Add chicken to the saucepan to marinate for 30-45 minutes.
- Thread five chicken cubes onto each skewer, leaving the bottom third free.
- In a frying pan over medium heat, add oil and cook chicken about 5 minutes per side (10-15 minutes total) or until cooked through. (Alternatively, cook on grill or bake at 425°F on a parchment-lined baking pan for 15-20 minutes.)
- Before serving, sprinkle chicken with crushed sunflower seeds. Serve with fresh cilantro, lime, rice, and salad.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
