Light Satay with Chili Garlic Sauce and Almond Butter

Light Satay with Chili Garlic Sauce and Almond Butter

This sauce has a nice sweet, saucy nutty flavor to it.  This recipe could be done in Stage 1 with only minor substitutions.

Adapted from maranathafoods.com

Ingredients:

  • 1/4 cup Almond Butter (or sun butter if Stage 1)
  • 1 Tbsp. Coconut milk  (or rice milk if Stage 1)
  • 1 Tbsp. Coconut Aminos
  • 1 Tbsp. Coconut sugar
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1 Tbsp. Apple cider vinegar
  • 1 tsp. Chili garlic sauce
  • 1/2 cup Water
  • 1 lb chicken breast cut into small cubes
  • 1 Tbsp. olive oil or sunflower oil

Instructions:

Sauce: In medium saucepan whisk all ingredients together. Heat to a slight boil, reduce heat, and simmer for 10 minutes or until sauce thickens.

Chicken: Put a stainless steel skillet in the oven about 7-10 inches under the broiler.  Heat under the broiler for 10 minutes.  Remove.  Add the olive oil and chicken.  Cook chicken under the broiler for 4 minutes then take out and flip chicken over and cook another 4 minutes or until done.

Leave a Reply

Your email address will not be published. Required fields are marked *