The problem with Asian food is the fact that they typically use oils and sauces that contain soy and gluten and of course….rice. Chicken Satay with peanut sauce is an item I would always order at an Asian restaurant, so I decided to make a gluten free, soy free, rice free version of this traditional Asian dish.
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 6 hours
Servings 4 servings
2 boneless skinless chicken breasts (3/4 to 1 pound total)
1 scallion thinly sliced
1/2 cup full-fat, unsweetened coconut milk
3 cloves garlic minced
1/2 teaspoon curry powder or curry paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne powder
1/4 cup natural, sugar free peanut butter
2 tablespoons sesame oil (ensure you purchase gluten free)
1 tablespoon olive oil
1 tablespoon soy sauce (ensure you purchase gluten free)
1 tablespoon lime juice
STIR FRY VEGETABLES
Purchase a frozen Asian stir fry mixed vegetables.
Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
Cooking the chicken: Drain the marinade from the chicken. Add 2 TBS of olive oil to a skillet. Cook the chicken at medium heat for about 5-8 minutes. Chicken pieces should not be pink, but not be brown either. You will finish cooking the chicken with the vegetables.
Making the vegetables: Steam the bag of frozen Asian vegetables. Drain additional water and add to the pan with the almost done chicken. Add 1 TBS of Sesame oil and turn the skillet on high heat. Stir fry the chicken until brown with the vegetables. In the last minute of cooking, add 3/4 of the scallions to the pan and stir them into the chicken and veggie mixture. Save 1/3 of the scallions as a garnish for serving or add to peanut sauce.
Making the sauce: Add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
Serving: Serve chicken and vegetables onto a plate. Drizzle the peanut sauce over the chicken or dollop on the side as a dipping sauce. We highly suggest adding a side of garlic sriracha and you can even eat with some steamed cauliflower rice if not having “rice” with Asian food seems sacrilegious.