Cambodian Paleo Chicken Satay with Spicy Peanut Sauce (Gluten-Free)
Discover this delicious Cambodian-inspired Chicken Satay recipe that's perfect for a Paleo diet, featuring tender grilled chicken skewers served on iceberg lettuce leaves with a spicy peanut sauce. This gluten-free dish offers a fusion of flavors and textures, making it an ideal choice for a light yet satisfying meal.
Allergens
Nuts (peanuts)
Ingredients
- 1. Boneless, skinless chicken breasts (450g) 2. Coconut aminos (60ml) 3. Freshly squeezed lime juice (1 lime) 4. Minced garlic (2 cloves) 5. Freshly grated ginger (1 tbsp) 6. Crushed peanuts (for garnish) 7. Chopped cilantro (for garnish) 8. Iceberg lettuce leaves (for serving) 9. Wooden skewers (8 pieces)
Instructions
- Soak wooden skewers in water for 30 minutes.
- Cut chicken into bite sized cubes and thread onto soaked skewers.
- In a mixing bowl, combine coconut aminos, lime juice, minced garlic, and grated ginger. Mix well.
- Brush marinade onto the chicken skewers and let them rest for 20 minutes in the refrigerator.
- Preheat the grill or broiler to high heat and cook the chicken skewers for 6 8 minutes, turning occasionally until cooked through.
- While the chicken is cooking, prepare the spicy peanut sauce by blending peanuts, coconut aminos, lime juice, garlic, and sriracha in a food processor or blender. Adjust seasoning to taste.
- Serve the grilled chicken skewers on a bed of iceberg lettuce leaves, garnished with crushed peanuts and cilantro. Drizzle spicy peanut sauce over the dish and enjoy.
Chef’s Insight
The combination of chicken, coconut aminos, and spicy peanut sauce creates a rich, satisfying flavor that pairs perfectly with the crisp lettuce leaves. The different textures of the dish make it visually appealing and add depth to the overall dining experience.
Notes
Feel free to adjust the spiciness of the dish according to your preference by adding more or less sriracha.