Chicken Satay of LOVE- It’s Gluten Free





Satay (pronounced SAH-tay) is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chickengoatmuttonbeefporkfishtofu, or other meats; the more authentic version uses skewers from the midrib of thecoconut palm frond, although bamboo skewers are often used. These are grilled or barbecuedover a wood or charcoal fire, then served with various spicy seasonings.


Satay was supposedly invented by Javanese street vendors, based on satay becoming popular after the influx of Arab immigrants in the early 19th century. The satay meats used by Indonesians and Malaysians, mutton and beef, are also favoured by Arabs and are not as popular in China as are pork and chicken. Another theory states that the word satay is derived from the Minnan-Chinese words sa tae bak meaning three pieces of meat. However this theory is discounted since traditional satay often consist of four pieces meats.


This is a classic dish and soooo easy to make. It’s great for parties and get togethers.

What’s in it…

The Chicken

1 lb raw chicken breast cut into strips

1/2 cup coconut milk

1 tsp turmeric powder

2 tbsp garlic, minced

The Sauce

3 tbsp penut butter

2 tbsp tahini

1 tbsp light soy sauce (gluten-free)

1 tbsp brown sugar

1/4 cup vegetable broth, gluten-free

1 tbsp fresh lime juice

Let’s put it together…

1. Combine the sliced chicken, coconut milk, turmeric powder and garlic and mix well and place in the refrigerator for 1 to 4 hours in a large Ziploc type baggie or large covered bowl.

2. Soak wooden skewers in water for 30 minutes, this will help them not to burn.

3. Heat the oven to 425 or fire up the grill.

4. Remove chicken from marinade and thread chicken on to the skewers.

5. Place the chicken on a cookie sheet and place in the oven or grill the chicken for 3 to 5 minutes on each side, until cooked through.

Serve with peanut sauce.

The Sauce

1. In a small saucepan, mix peanut butter, tahini, soy sauce, sugar, veggie broth, lime juice. Place on the stove top and over low heat, stirring until smooth and well combined.

Chef Robert Lewis The Happy Diabetic


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