Chicken Satay with Cashew Sauce

           Candida Program Friendly, Easy, Entrees, Recipes
Chicken Satay with Cashew Sauce
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chicken satay




3/4 Tablespoon soy sauce or Bragg’s liquid aminos

1/2 Tablespoon ginger root, peeled and minced

1 clove garlic, minced

Pinch of turmeric or curry powder

1 teaspoon fresh lime juice

1/2 pound uncooked boneless skinless chicken breast tenders


1/2 Tablespoon soy sauce or Bragg’s liquid aminos

1/2 Tablespoon fresh lime juice

3 Tablespoons light coconut milk

1 1/2 Tablespoons raw cashew or almond butter

1 1/2 Tablespoons cilantro, chopped

2 teaspoons pure maple syrup

1/2 teaspoon lime zest

Pinch crushed red pepper flakes


Combine 1 ½ Tablespoons of the aminos, the ginger, garlic, turmeric, and 2 teaspoons of the lime juice in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turning to coat the chicken. Refrigerate 1 hour, turning bag occasionally.

Meanwhile, soak approximately 4-8 skewers (depending on size) in enough cold water to cover for at least 30 minutes; drain and set aside.

For the cashew sauce, combine the coconut milk, cashew or almond butter, cilantro, maple syrup, remaining 1/2 Tablespoon of each soy sauce and lime juice, the lime zest, and red pepper in a medium bowl; whisk until smooth.

Preheat the broiler or prepare the grill; spray the broiler pan or grill rack with olive oil (using an oil mister). Thread the chicken strips onto the skewers. Broil or grill 4 inches from heat, turning once until cooked through. Approximately 3-4 minutes per side.

Serve at once with the cashew sauce.

Makes 2 servings