Chicken Satay with Two Sauces

Chicken Satay with Two Sauces

Serves

4

INGREDIENTS

Satay Sauce

  • 1/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
  • 1 tablespoon soy sauce
  • 1/2 cup peanut butter powder
  • ¾ cup coconut milk
  • 1 teaspoon (or more to taste) sriracha sauce
  • 1 tablespoon freshly squeezed lime juice

Coconut BBQ Sauce

  • 1/3 cup (70 g) Florida Crystals Organic Brown Raw Cane Sugar, packed
  • 1 tablespoon soy sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons rice vinegar
  • 1 cup coconut milk
  • ½ teaspoon ground ginger
  • 1/2 teaspoon dried minced onion
  • ¼ teaspoon dried minced garlic
  • ¼ teaspoon crushed red pepper

For the Chicken

  • 12 5” wooden skewers
  • 1 1/2 lb. boneless, skinless chicken breasts
  • 1-2 teaspoons light olive oil liquid or spray

Garnish

  • 1 scallion, thinly sliced
  • 1 each peeled, seeded and diced cucumber
  • ¼ cup chopped cilantro

INSTRUCTIONS

Satay Sauce

Combine all ingredients together, except lime juice, in saucepot over medium high heat

Bring mixture to a boil, constantly whisking, then remove from heat and hold warm until ready to serve. May be chilled, covered, for up to 5 days. Gently warm sauce to room temperature before serving.

Coconut BBQ Sauce

Combine all ingredients together in 2 ½ quart saucepot. Stir or whisk over medium-high heat until sauce comes to a boil.

Reduce heat and simmer 25 minutes, stirring occasionally. Hold warm until ready to serve or chill, covered, for up to 5 days.

Chicken

Soak skewers in warm water while prepping recipe to keep them from burning during cooking

Pound chicken out into an even ¼” thickness and slice into 12 pieces. Thread each piece through a skewer, brush or spray both sides with oil, and place on a sheet pan or plate

Heat broiler or grill to high and grill chicken 2-3 minutes per side and until center reaches a food safe temperature of 165 F.

Assembly

Combine all ingredients together and hold aside or refrigerate, covered, until ready to serve.

Plate 3 skewers of chicken per serving, top with a sprinkling of the garnish and serve with dipping cups of the two sauces on the side.