Description Edit

This is almost guaranteed to be the hit of any cocktail party. I suggest preparing two to three skewers per person. You can make more if this is your only hors d'oeuvre. Try sprinkling toasted sesame seeds and/or sliced scallions over the chicken satay before serving. I like to make a few extra because these are even better the next day as a snack.

  • Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
  • Makes 16 tenders
  • Preparation time: 45 minutes

Ingredients Edit

Directions Edit

  1. If using wooden skewers, be sure to soak in water in advance so they won't burn. In a mixing bowl, combine 2 teaspoons of the tamari, the wine, curry powder and olive oil. Add the chicken and season with pepper and coriander to taste and a pinch of sea salt. Marinate for at least 1 hour.
  2. In a small pot over low heat, heat the almond milk for a minute. Whisk in the coconut milk, peanut butter, remaining 1 teaspoon tamari and maple syrup.
  3. Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add the peanut sauce, just as it starts to simmer. Stir constantly until the sauce thickens, 2 to 3 minutes. Add the lime juice and chili paste, if desired. Cover and keep in a warm place until ready to serve. Mix in the scallions just before serving.
  4. Heat a nonstick grill pan or skillet over medium heat. Skewer the chicken pieces. Grill the chicken until cooked through, 2 to 3 minutes per side; check to see if they are cooked by inserting a paring knife in the center of the thickest strip.
  5. Serve with the warm peanut sauce.
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