Chicken Satay

posted by 5 years ago


1 lb. boneless skinless chicken breasts, veggies and/or tofu

2 c. chicken broth or vegetable broth

1/2 c. low fat milk or milk substitute

4 Tbs. Blue Diamond® Almond Butter Homestyle-Creamy

1 tsp. chopped fresh ginger

1 tsp. gluten free soy sauce

1 Tbs. honey

2 Tbs. chopped scallions – optional

Coarse salt & fresh ground pepper, to taste

Wood skewers soaked in water


For almond sauce, combine all ingredients (except the chicken, tofu or veggies) in a saucepan over medium heat. Continue stirring until sauce thickens, about 15 minutes. Slice the chicken breasts in half horizontally to make thin, flat slabs, then cut them into strips 3-4" long by 1" wide. Build a medium-hot charcoal fire or preheat a gas grill or a broiler. Grill or broil the sticks of satay (like kebabs) until cooked, turning once or twice, about 3-4 minutes total. (Veggies may vary). Serve with warm or room temperature, almond sauce for dipping.

tags:  chicken, grilled, satay, blue diamond, almond butter
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