Sunday, June 13, 2010

Chicken Satay with Almond Sauce

Chicken Satay with Almond Sauce
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free, Vinegar Free

WARNING: Contains Soy

This is a wonderful appetizer with a sauce that is extra yummy. I have always been a fan of chicken satay with peanut sauce, but this almond sauce is just as good!

Chicken Satay Ingredients
2 chicken breasts
8-10 small wooden skewers (soak in cold water for 2 hours prior to barbecuing)
1/4 cup Tamari soy sauce (gluten-free)
1/4 cup water

Sauce Ingredients
4 tsp olive oil
1 small onion, chopped very fine
3 cloves garlic, crushed or finely chopped
1 cup almond butter (smooth or crunchy style)
8 teaspoons Tamari soy sauce (gluten-free)
4 tsp brown sugar
1 cup rice milk
Option: If you can tollerate it, add sweet chilli sauce for an extra kick!

Satay Skewers
Cut the chicken breasts into bite sized pieces (big enough to stay on the skewers to barbecue) and place in a small bowl. Pour the 1/4 cup of Tamari Soy Sauce over the chicken and marinate for 15-20 minutes, turning a few times to coat all sides. Skewer the chicken and barbecue for 10-15 minutes, or until the chicken is cooked through (no pink).

Satay Sauce
In a frying pan (or heavy sauce pan) heat the olive oil. Saute the onion and garlic until tender (5-8 minutes). Add the almond butter, soy sauce, and brown sugar and stir until well combined and fragrant (the smell is wonderful). Slowly add the rice milk and continue to stir until well combined. Reduce the heat and simmer for about 5-10 minutes stirring frequently.

Serving suggestion: Serve the skewers on a bed of lettuce with a cup of the warm almond satay sauce in the middle. This sauce is great for dipping other meats as well.

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