Chicken Satay with Bone Broth Peanut Sauce
Ingredients
- 2 lb2 lb2 lb Boneless Skinless Chicken Thigh, trimmed and cut into 1 inch pieces
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil, (or other high-heat neutral oil)
- 2 pinch2 pinch2 pinch Salt
- 222 Thai Coconut Instant Bone Broth, (2 packets)
- 1/2 cup1/2 cup1/2 cup Peanut Butter, natural
- 1/4 cup1/4 cup1/4 cup Coconut Milk
- 1/4 cup1/4 cup1/4 cup Water, boiling
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 2 Tbsp2 Tbsp2 Tbsp Soy Sauce, low-sodium
- 2 Tbsp2 Tbsp2 Tbsp Red Curry Paste
- 1 Tbsp1 Tbsp1 Tbsp Curry Powder
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
For the Peanut Sauce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the skewers in a rimmed baking sheet and submerge in water. Let soak for at least 20 minutes beforehand, preferably 2 hours.
- In a blender or food processor, combine all of the sauce ingredients and blend on high until smooth, about 20 seconds. Set aside.
- Heat a grill or grill pan to medium-high heat. Toss chicken with olive oil and salt.
- Skewer the chicken pieces, 4 or 5 to a skewer, and then grill, covered, for 8–10 minutes, turning with a pair of tongs every 2 minutes to cook evenly.
- When the chicken is fully cooked, remove from the grill using tongs and arrange the skewers on a serving tray and top with sauce. Serve with lime wedges for spritzing and garnish with fresh cilantro.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Poultry Shellfish FreeThis is our estimate based on online research. | |
Calories: | 263 |
Fat: | 16 g |
Carbohydrates: | 8 g |
Protein: | 26 g |
Cholesterol: | 0 g |
Sodium: | 415 mg |
Fiber: | 2 g |
Sugars: | 4 g |
Calculated per serving. |
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