Whole30 Thai Chicken Satay with Creamy Cashew Sauce
This Whole30 Thai Chicken Satay recipe delivers tender, marinated chicken skewers paired with a creamy and flavorful cashew sauce, perfect for a delicious meal or appetizer.
Equipment
- 1 Grill or grill pan
- 1 Mixing bowl
- 1 Whisk
- 4 Skewers
Ingredients
- 1 pound chicken breast - sliced into thin strips
- 1 tablespoon coconut aminos - for marinade
- 1 teaspoon ground ginger - for marinade
- 2 cloves garlic - minced, for marinade
- 1 tablespoon lime juice - for marinade
- 1/2 teaspoon turmeric - for marinade
- 1 cup raw cashews - soaked in water for 2 hours
- 1/4 cup water - for sauce
- 1 tablespoon coconut aminos - for sauce
- 1 tablespoon lime juice - for sauce
- 1 teaspoon honey - for sauce, optional
- 1/4 teaspoon salt - for sauce
Instructions
- In a mixing bowl, combine coconut aminos, ground ginger, minced garlic, lime juice, and turmeric to create the marinade.
- Add the sliced chicken to the marinade, ensuring all pieces are well-coated. Let it marinate for at least 30 minutes.
- While the chicken is marinating, prepare the creamy cashew sauce by blending the soaked cashews, water, coconut aminos, lime juice, honey if using, and salt until smooth and creamy.
- Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers.
- Grill the chicken skewers for about 3-4 minutes on each side or until fully cooked.
- Serve the chicken satay hot with the creamy cashew sauce for dipping.
Notes
For a spicy kick, add red pepper flakes to the marinade. You can also substitute chicken with shrimp for a different protein option.
Ensure you soak your wooden skewers in water for at least 30 minutes before grilling to prevent burning.