Servings
4
Cook Time
10
Prep Time
150

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.

Makes 4 Servings
Prep Time: 
150
Cook Time: 
10
Ingredients 
For the marinade:
½ cup light coconut milk
¼ cup lime juice
1 Tbsp coconut sugar
¾ tsp curry powder
1 Tbsp ginger, finely grated
2 tsp gluten-free reduced-sodium tamari
2 tsp fish sauce
1 lb skinless boneless chicken breasts, cut into ½ inch strips
For the Thai-almond sauce:
¼ cup, plus 1 tablespoon natural almond butter
¼ cup, plus 2 tablespoons lite coconut milk
1 tsp gluten-free reduced sodium tamari
1 tsp fish sauce
1 Tbsp coconut sugar
1 Tbsp lime juice
Sriracha, to taste
Optional garnish:
Toasted sliced almonds
Green onion, thinly sliced
How to make it 

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.