Chicken Satay

I tried this for supper last night and it was amazing.  I knew that the chicken was marinated in coconut milk and Thai spices so I put together seasonings that I thought complimented each other nicely.

Ingredients:

4-5 large chicken breasts cubed
3 green onions sliced (white and light green parts only - save the dark green for garnish or for the veggies)
4 cloves of garlic diced
2 tsp Sambal Oelek or 2 red chili's seeded and chopped
1 thumb sized piece of fresh Ginger grated or finely chopped*
2 tsp dried coriander
2 tsp oil (I used avocado)
1 Tbsp low sodium tamari
2 tbsp lemon juice
1/2 cup coconut milk
1/2 cup water

How to:

1.  Cube the chicken and set aside in a large bowl (preferably one with a lid)
2.  Mix together remaining ingredients and pour over chicken, reserving approx 1.4 cup for basting.  Put the bowl in the fridge for 1-2 hours to marinate (or for really intense flavour do this the night before and let it sit until you are ready for it).
3. If you are using bamboo skewers, soak them for about 30 minutes before skewering the chicken cubes.
4. Set the oven to a high broil. 
5.  Arrange the chicken skewers on a broiler pan and put in the oven 2" from broiler element.  Cook for 5 minutes, baste and cook for 5 minutes more or until nicely browned.  Flip over and baste, cook for 5 minutes more or until browned.

Serve with a nice big plate of steamed veggies the green onions from before and some raw carrots with "Peanut Sauce" for dipping. I have a flavour steamer so I used Cilantro as a flavour and steamed together broccoli and cauliflower and added some baby bok choy and red pepper strips in the last five minutes.

* When I buy ginger I just pop into the freezer when I get home.  When it is frozen you can just use a hand held shredder to add as much as you need to your recipes.

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