Authentic (gluten free) chicken satay that your kids will absolutely love!
Author: Keri Brooks
Recipe type: Gluten free Thai Chicken Satay
Serves: 6-8 servings
- For the Meat:
- 8 boneless chicken thighs, cut into small, thin pieces
- 1 package wooden skewers
- Time saver- skip the skewers and cutting the chicken
- For the Marinade:
- ¼ cup minced lemongrass, or (lemongrass in a tube- Safeway carries it)
- 2 shallots or ¼ onion, sliced
- 4 cloves garlic (1 tsp. minced garlic in a jar)
- 1 tsp chili paste
- 1 tsp jarred ginger
- ½ teaspoon turmeric
- 2 tablespoons ground coriander
- 2 teaspoons cumin
- 3 tablespoons gluten free Tamari
- 3 tablespoons fish sauce
- 6 tablespoons coconut palm sugar
- 2 tablespoons coconut oil or sesame oil
- Veggies: brocolli, cauliflower, spinach etc.
- Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, coconut palm sugar in a blender. Process well.
- Taste-test the marinade. You should taste sweet, spicy and salty. In order for the satay to taste its best, the strongest flavors should be sweet and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You also can add more chile if you want it spicier.
- Cut beef or chicken into small pieces or strips—thinner is better. Place in a bowl and pour the marinade over. Stir well to combine.
- Over medium heat- 1bsp sesame oil. Add chicken and marinade. Once chicken is partially cooked can add veggies like cauliflower and broccoli.
- Can marinade up to 2 hours or cook immediately.
- Serve over cauliflower rice or jasmine rice with broccoli