Anyone bound to a gluten-free diet is guaranteed to love this delicious chicken satay, served with a side of sweet and tangy Thai-almond sauce.
These perfectly sized skewers act as a great appetizer or small bite at a barbecue, or can even be served up with a side of brown rice (and then devoured) as a main dish.
Nutrition (per serving, without optional garnishes)
Calories: 323; total fat: 17g; saturated fat: 4g; protein: 31g; carbohydrates: 12g; sugar: 8g; fiber: 2g; cholesterol: 83mg; sodium: 501mg
Recipe and photo by Abbey Sharp, R.D. of Abbey’s Kitchen.
Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate, and marinate for 2 hours.
Meanwhile, mix together the almond-sauce ingredients, and set aside.
Preheat grill to medium-high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they're wooden), and grill for about 4-5 minutes per side, until cooked through.
Serve with the almond sauce, garnished with toasted almonds and green onions if desired.