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Nut-Free Satay

Ari Phillips
Ari Phillips @cook_2723052

Nut-Free Satay

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Ari Phillips
Ari Phillips @cook_2723052
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Ingredients

  1. 13 ozUnsweetened coconut milk, or light cream
  2. 3/4 cupSunflower seed butter (soy butter can be used as alternative)
  3. 1/4 tspSalt
  4. 1/2 cupCane sugar
  5. 2 tbspApple Cider Vinegar
  6. 4Chicken Breasts
  7. 1/4 cupOlive or Coconut Oil
  8. 1/4 cupRice Vinegar (white wine vinegar optional substitute)
  9. 1 cupLiquid Aminos (Soy Sauce optional alternative)
  10. 1/4 cupLemon Juice
  11. 4 cloveGarlic, minced
  12. 1/4 cupToasted Sesame Oil
  13. 1/2 cupChopped Parsley
  14. 1 tspDried ginger (or 2 tsp. fresh grated ginger)
  15. 2 tspCrushed Dried Red Pepper

Cooking Instructions

  1. 1

    Mix all ingredients, excluding chicken and parsley, in large saucepan.

  2. 2

    Bring to steady simmer

  3. 3

    In separate sauce pan add cubed chicken.

  4. 4

    Cover chicken with as much sauce as needed.

  5. 5

    There will be extra sauce. Put extra sauce in container and save for another recipe! There should be enough for 2 recipes for a family of four.

  6. 6

    The extra sauce will store for a few weeks in the fridge. You can also freeze the sauce for longer storage.

  7. 7

    Simmer sauce and chicken until chicken is cooked thoroughly.

  8. 8

    It goes great over brown rice! You can also add any veggies you like!

  9. 9

    Garnish each plate with fresh parsley. Enjoy!
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Ari Phillips @cook_2723052
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