You guys, it’s like ten-hundred million frumdrillion degrees right now in Iowa. Normally on days like this and truthfully on most weekends, we have what we call “pick” days. This means that no one cooks and we clean out the fridge of all the leftovers and make a meal out of random crap. However, I had so many ideas in my head for things I wanted to make and since it was too hot to go outside, I figured today was as good of a day as any.
This recipe is for the peanut satay sauce for the chicken. We used 5-6 chicken breasts because we like leftovers, and cut them into thick strips. We marinated the chicken for a few hours in a ziploc with approximately 1/2 c. tamari, 1/3 c. scallions, 4 cloves garlic garlic, 1/2 tsp. ginger, and some olive oil. Then Mike stuck it on the grill (I can cook like nobody’s business but grilling is not my strength AT ALL. If you want salmonella or charred meat, I’m your griller girl) and right before it was done, brushed them with this sauce and then topped them with sesame seeds. Charlotte called them her “peanut butter chicken sticks” and loved them. They were ridiculously easy and any sauce you have left after you brush them can be set aside for dipping. (Note: set aside prior. You do not want to double dip a brush that has touched raw chicken, um, DUH.)
Recipe: “Peanut” Sesame Satay
- 4 heaping tbsp. natural peanut butter (or almond butter)
- 1/2 tsp. crushed ginger
- 5 tbsp GF tamari or coconut aminos
- 2 tsp lime juice
- 1 tbsp honey (2 tbsp if your peanut/almond butter is unsweetened)
- 1-2 cloves garlic, pressed/crushed
- 4 tbsp coconut milk
- 2 tsp. sesame oil (optional, recommended but not necessary.)
- 1-2 tbsp sesame seeds, to sprinkle on top
- Whisk all the above ingredients
- Spread on marinated chicken skewers in the last minute or so of grilling.
- Sprinkle with sesame seeds and serve.
Preparation time: 5 minute(s)
Cooking time: 8 minute(s)
Diet (other): Gluten free, Dairy-Free, Refined Sugar-Free
Number of servings (yield): 4