Chicken Satay with Coconut-Lime Peanut Dipping Sauce

Anything on a skewer turns an everyday meal into a party. The coconut and lime in this recipe add a Thai twist to traditional peanut sauce. Ordinarily, this dipping sauce is super-heavy, but the Carrot–Sweet Potato Base Blend and coconut milk lighten it up. Note: If you’re allergic to peanuts, you can sub in a peanut butter alternative like my Sneaky Chef No-Nut Butter (thesneakychef.com).

Course Main

Servings 4 servings

Author Chef Missy Chase Lapine

Ingredients

Ingredients for the peanut dipping sauce:
1/4 cup smooth natural peanut butter
1/2 cup light coconut milk
6 tbps Carrot–Sweet Potato Base Blend page 86
4 tsp reduced-sodium soy sauce or gluten-free tamari
2 tbsp freshly squeezed lime juice
1/8 to 1/4 tsp red pepper flakes
2 tbsp minced garlic
Ingredients for the chicken:
Juice of 1 orange
Juice of 1 lime
12 ounces boneless skinless chicken breasts, cut into 12 strips
Peanut dipping sauce below
12 wooden skewers
2 cups shredded cabbage
2 tbps chopped green onions for garnish
2 tbps chopped peanuts for garnish

Instructions

Make the sauce: Whisk together all of the sauce ingredients in a large bowl.
Make the chicken: Pour the orange and lime juice and half of the peanut sauce into a large resealable plastic bag. Add the chicken strips, squeeze out the air, seal the bag tightly, and shake to distribute the marinade. Allow the chicken to marinate in the refrigerator for at least 1 hour and up to 24 hours, turning the bag occasionally. Soak the skewers in water for 30 minutes, to prevent burning. Preheat a grill (or grill pan) to medium-high. Remove the chicken (discard the marinade) and push 1 skewer through the long end of each chicken strip. Grill the chicken for 3 to 5 minutes per side, until cooked through. Place 1Ž2 cup of the cabbage on each plate and top with warm chicken skewers; sprinkle with green onions and peanuts. Serve each with 2 tablespoons of the remaining peanut dipping sauce on the side, for dunking.