Chicken Satay

A family favorite, this Chicken Satay is allergy friendly.  Enjoy served over rice and sprinkled with freshly steamed broccoli and cauliflower.

Chicken Satay

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 large chicken breast diced
2 large onions sliced

1/4 cup peanut oil
1 tblsp + 1 tsp minced garlic
1/2 cup 100% peanuts, peanut butter
2 1/8 cups A2  milk (lactose free, rice milk etc)
1/4 cup mock soy sauce
1 cups gluten free chicken stock
2 1/2 tsp cumin
2 1/2 tsp ground coriander
2 1/2 tsp turmeric
2 1/2 tsp ground ginger


In a large bowl mix the peanut butter, milk, mock soy sauce and gluten free chicken stock together then set aside.

In a wok add a 1/8 cup of the peanut oil and the diced chicken breast and cook until chicken is slightly golden.

Once the chicken is done remove from wok.

In the wok add the other 1/8 cup of peanut oil as well as the onions and minced garlic. Saute the onions and minced garlic until the onions are tender.

Add the cumin, coriander, turmeric, and ginger to the onions and garlic and saute for another 30 seconds.

Add the chicken back into the wok along with the sliced carrots and peanut butter mixture.

Cook until the sauce is thickened and the carrots are mostly cooked.

Serve this dish over rice and enjoy!

Created by Rachel.

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