I love peanut butter and I love chicken. I really love spicy food and I’m especially keen on Thai food which makes Satay Chicken (or is it Chicken Satay…I never know) the perfect use of chicken in Neil World.

The only non-Paleo bits of a typical satay is the use of peanuts and the wheat in soy sauce. So I tweaked the sauce with almond butter and Tamari or Dr. Braggs Aminos (check the link; great stuff I’ve been using since 1989). I also used apple cider vinegar because I left any sugar out but you could use a white vinegar and add a bit of honey instead.

To be really authentic, cut the meat in thinner, 2-3 inch strips and use bamboo skewers to grill the meat. I’m lazy so I went the easy-to-prep-and-eat-strips version but if you have time to create the skewers it looks pretty awesome on the table.

4-6 servings (I eat a lot)

3/4 C+ Almond butter (you can use any nut butter except peanut since its not ‘paleo’)
3 Tbs Tamari or Dr Bragg’s Aminos
2 Tbs Lime juice (lemon is ok but splurge on lime if you can)
2 Tbs Apple cider vinegar
4 cloves Garlic, minced or crushed
1 tsp Red pepper flakes or minced fresh chili
1 tsp Ginger, grated
4 Chicken breasts, cut into 1 1/2 inch strips

In a bowl, mix all of the ingredients except the chicken. You should end up with a marinade that is smooth and nutty flavoured but not too tart. If so just add a bit more nut butter.

Put chicken strips into a freezer or “lock top” bag and pour marinade over chicken; save about 1/4 C marinade for using as a sauce for the cooked meat. Squish the mixture around until the chicken is completely covered. Set in the refrigerator for at least 2 hours.

Lightly oil grates on grill, grill pan or a baking paper lined tray to cook chicken.

If baking, set temperature to 220 C and bake chicken for approximately 35 minutes.
If grilling, place chicken on grill and cook for 3-5 minutes per side, until chicken is cooked thoroughly.

Suggested serving: Garnish with the remaining sauce, fresh coriander/ cilantro and serve with FRIED FAUX RICE™ and stir fried vegetables.

Adapted from Alidas Kitchen


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