A picture of Nut-Free Satay.

Nut-Free Satay

Ari Phillips @cook_2723052

Nut-Free Satay

Ari Phillips @cook_2723052

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Ingredients

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

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Steps

1

Mix all ingredients, excluding chicken and parsley, in large saucepan.
2

Bring to steady simmer
3

In separate sauce pan add cubed chicken.
4

Cover chicken with as much sauce as needed.
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

The extra sauce will store for a few weeks in the fridge. You can also freeze the sauce for longer storage.
7

Simmer sauce and chicken until chicken is cooked thoroughly.
8

It goes great over brown rice! You can also add any veggies you like!
9

Garnish each plate with fresh parsley. Enjoy!

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Cooksnaps

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Ari Phillips @cook_2723052

on October 10, 2014 01:32

Comments

Keywords

Lemon Sunflower Seeds Chicken Breast Ginger Textured Soy Protein Coconut Pepper Rice Butter Garlic Apple Wine

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