Justins chicken satay with curries almond butter sauce

Chicken Satay with Curried Almond Butter Sauce

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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

3-4

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Chicken Satay:

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon Sriracha

2 teaspoons ground ginger

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts cut into 1-inch strips

 

Curried Almond Butter Sauce:

1/2 cup coconut milk

1/2 cup JUSTIN’S® Classic Almond Butter

1 clove garlic

1 tablespoon honey

1 tablespoon soy sauce

2 teaspoons curry powder

1/4 cup fresh mint

DIRECTIONS

  1. In a large bowl, whisk together the soy sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and refrigerate for 2 hours or overnight.
  2. To make the Curried Almond Butter Sauce by combining all ingredients in a blender cup and blending until smooth and creamy. Refrigerate while chicken is marinating, then bring to room temperature when ready to serve.
  3. Preheat grill or grill pan to medium-high, and prepare your skewers. For wooden skewers, soak the skewers in water for 30 minutes prior to grilling. Thread the chicken onto the skewers and grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with the prepared almond butter sauce.

 

This Recipe Serves 3-4

INGREDIENTS

Chicken Satay:

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon Sriracha

2 teaspoons ground ginger

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts cut into 1-inch strips

 

Curried Almond Butter Sauce:

1/2 cup coconut milk

1/2 cup JUSTIN’S® Classic Almond Butter

1 clove garlic

1 tablespoon honey

1 tablespoon soy sauce

2 teaspoons curry powder

1/4 cup fresh mint

DIRECTIONS
  1. In a large bowl, whisk together the soy sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and refrigerate for 2 hours or overnight.
  2. To make the Curried Almond Butter Sauce by combining all ingredients in a blender cup and blending until smooth and creamy. Refrigerate while chicken is marinating, then bring to room temperature when ready to serve.
  3. Preheat grill or grill pan to medium-high, and prepare your skewers. For wooden skewers, soak the skewers in water for 30 minutes prior to grilling. Thread the chicken onto the skewers and grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with the prepared almond butter sauce.

 

This Recipe Serves 3-4

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