Chicken Satays with Almond Dipping Sauce

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Chicken Satays with Almond Dipping Sauce
  • Prep Time: 15
  • Total Time: 30
  • Servings: 6
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About this Recipe

Spicy red curry and toasted almond butter give this sauce a unique twist.

Ingredients

CHICKEN SATAYS:
2 tbsp (30 mL) Honey
3 tbsp (45 mL) Vegetable oil
1 tbsp (15 mL) Sesame oil
1//2 tsp (2 mL) Coriander
1/4 cup (60 mL) Lime juice
1 tbsp (15 mL) Sriracha chili sauce
3 Maple Leaf® Prime™ Naturally Boneless Skinless Chicken Breasts
Skewers
ALMOND DIPPING SAUCE:
1 tbsp (15 mL) Sriracha chili sauce
1/3 cup (80 mL) Almond butter
1 tbsp (15 mL) Freshly grated ginger root
4 Cloves, minced garlic
2 tbsp (30 mL) Honey
2 tbsp (30 mL) Red curry paste
1 cup (250 mL) Coconut milk
2 tbsp (30 mL) Lime juice
1 tsp (5 mL) Fish sauce

Directions

WHISK the first six ingredients together in a large bowl. Set aside.

CUT chicken into 1 inch (2.5 cm) strips and season with salt and pepper. Add to the marinade mixture. Cover and refrigerate at least 30 minutes.

PREPARE the sauce by adding all ingredients into the bowl of a food processor. Pulse until combined.

PREHEAT BBQ to medium-high and lightly coat with non-stick cooking spray. Thread the chicken onto skewers. Grill for 2-3 minutes per side or until the internal temperature reaches 165˚F (74˚C). Serve with almond dipping sauce.

Notes

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