Turmeric Chicken Skewers with Almond Satay Sauce
Ingredients
10 oz. Chicken Tenders
12 6" Skewers
4 Tbsp Almond Butter
1 1/4 tsp Turmeric
1.5 Tbsp Garlic Chili Sauce such as Sriacha
2.5 Tbsp Tamari Sauce
1 Tbsp Rice Vinegar
1 Tbsp Coconut Oil or Olive Oil
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper
Directions
Season both sides of the chicken tenders with salt, pepper and turmeric. Skewer the chicken.
In a large pan, add 1 tbsp coconut or olive oil over medium high heat.
When the oil starts to simmer, add the chicken. Cook for 2 to 3 minutes per side (or until the chicken reaches 165F).
Remove chicken from pan.
For the Satay Sauce, in a medium bowl, thoroughly whisk the almond butter, garlic chili sauce, tamari, rice vinegar and 2 tbsp of warm water.
Plate the turmeric chicken skewers with the almond satay sauce and the pear slaw on the side.
Recipe Credit: Chef's Plate
Ingredients
10 oz. Chicken Tenders
12 6" Skewers
4 Tbsp Almond Butter
1 1/4 tsp Turmeric
1.5 Tbsp Garlic Chili Sauce such as Sriacha
2.5 Tbsp Tamari Sauce
1 Tbsp Rice Vinegar
1 Tbsp Coconut Oil or Olive Oil
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper
Directions
Season both sides of the chicken tenders with salt, pepper and turmeric. Skewer the chicken.
In a large pan, add 1 tbsp coconut or olive oil over medium high heat.
When the oil starts to simmer, add the chicken. Cook for 2 to 3 minutes per side (or until the chicken reaches 165F).
Remove chicken from pan.
For the Satay Sauce, in a medium bowl, thoroughly whisk the almond butter, garlic chili sauce, tamari, rice vinegar and 2 tbsp of warm water.
Plate the turmeric chicken skewers with the almond satay sauce and the pear slaw on the side.
Recipe Credit: Chef's Plate