Chicken Satay with Dips
Serves 230 mins prep15 mins cook
Delicious chicken satay marinated in coconut aminos and served with creamy cilantro lime and almond ginger dips. Easy to prepare and full of fantastic flavors, this dish is perfect for dinner, and it's gluten-free. A twist on a classic, it's sure to be a hit for any meal!
0 servings
What you need
Instructions
1: Pound boneless chicken thin and cut into strips. 2: Marinate chicken in a bowl with coconut aminos, lime juice, curry, coconut milk, salt, pepper, minced garlic, and honey for 30 minutes. 3: Place marinated chicken on skewers. 4: Bake in a pan for 12-15 minutes or sear for 1 minute per side on medium high heat for a crisp outside before baking. 5: For the cilantro lime dip, whisk together yogurt, lime juice, honey, tahini, salt, cilantro, and sesame oil until smooth. 6: For the almond ginger dip, whisk together yogurt, coconut aminos, tamari soy sauce, ground ginger, maple syrup, almond butter, sesame, lime, minced garlic, and sriracha until smooth.View original recipe