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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken Satay

Cummulative Rating
N/A
Servings
Makes about 15 pieces.
Difficulty
Medium

Ingredients

1 Tablespoon vegetable oil
1-1/2 teaspoon sesame oil
1/3 cup onion, chopped
2 large garlic cloves, minced
1-1/2 teaspoon fresh ginger, minced
3/4 Tablespoon red wine vinegar
3/4 Tablespoon brown sugar
1/4 cup gf creamy peanut butter
1/4 teaspoon ground coriander
2 Tablespoons gf ketchup
2 Tablespoons gf soy sauce
1 Tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
gf hot sauce to taste
1 pound skinless, boneless free range chicken breast
2 Tablespoons gf Mayonnaise

Directions

In a medium skillet, heat the vegetable oil and sesame oil over low heat. Add the garlic, onion, and ginger; cook, stirring, about 5 minutes or until the vegetables are soft and translucent. Add the red wine vinegar and brown sugar; continue to cook until sugar dissolves. Remove skillet from the heat and set aside. Add gf peanut butter, coriander, gf ketchup, gf soy sauce, and lemon juice. Pour mixture into a food processor and puree until smooth. Adjust seasonings to taste with gf hot sauce and freshly ground pepper. (This mixture will keep in the refrigerator, covered, for months.)

Divide the marinade in two. Cover one and refrigerate. Add the chicken breasts to the other and toss well with the marinade. Cover and refrigerate for 4 to 24 hours.

Preheat broiler. Remove the chicken breasts and discard marinade. Place them on a baking sheet. Broil until browned and crisp, about 5 minutes. Turn the chicken over and broil until the chicken is just cooked through, about 6 minutes. (Pay close attention to the sauce, it will easily burn if left unattended.)

Set the chicken aside to cool. Cut chicken into 1 inch cubes. Mix 1/2 cup reserved marinade with gf mayonnaise. Toss the chicken in the sauce. Arrange chicken cubes on a platter or a shallow bowl and serve to guests with toothpicks.

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