We all know that peanuts can be really problematic. With the clever use of sunflower butter in the dipping sauce, everyone can enjoy this twist on Thai chicken satay! Warm and spicy with ginger, garlic, lime and cilantro, this sauce is so creamy and flavorful, friends will dip gleefully on repeat. Serve along with rice and a cool, vinegary cucumber salad for a friendly take on tradition.
Chicken Satay with Sunflower Dipping Sauce
- 1 lb. organic Chicken thighs cut into bite-sized cubes
- 3 Tbsp. roasted sunflower seeds crushed
- Fresh cilantro
- 1/3 cup SunButter Organic Sunflower Butter
- 3 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 Tbsp. fresh garlic minced
- 1 Tbsp. fresh ginger diced
- 2 Tbsp. hot sauce
- 1 Tbsp. Bragg Apple Cider Vinegar
- 1/4 cup Nutiva Coconut Sugar
- 1/4 tsp. turmeric
- ¼ tsp. Redmond Real Salt Sea Salt
- 2 Tbsp. lime juice
- ½ tsp. dried cilantro
- 1/3 cup Bragg Liquid Aminos
- 1 tsp. sesame oil
- 1/2 tsp. chili pepper flakes optional
- Wood skewers soaked in water
In medium saucepan on medium heat, combine all ingredients for sauce. Stir until thick and creamy. Remove from heat.
In bowl, pour half of dipping sauce, leaving other half in saucepan. Add chicken to saucepan; marinate 30-45 minutes.
On each skewer, thread five chicken cubes, leaving bottom third free.
In frying pan on medium heat, add oil and cook chicken about five minutes on each side (10-15 minutes total or until cooked though). (Note: Chicken may also be cooked on grill or baked at 425 degrees F in baking pan lined with parchment paper for 15-20 minutes.)
Prior to serving, sprinkle with crushed sunflower seeds. Serve with fresh cilantro, lime, rice and salad.