A nut-free satay sauce is a frequently made family-friendly flavor in my kitchen. I always feel like a foodie inside the realm of nutrition because I love to flirt with cuisines from all over, different flavor profiles, + make things we all would order at a restaurant but give it a recipe makeover by replacing some ingredients with healthier options and adapting the recipe so it isn't too complicated or time-consuming for all cooking levels.
I took this recipe to a different place too by using skinless, boneless chicken thighs so they added another depth for a more "comfort" food like recipe this season.
QUICK COOKING TIPS:
For the broccoli: when you are in a pinch, buy it pre-cut into florets. Then, use a microwave-friendly dish with 1/4 cup of water at the bottom + gently steam the broccoli in the microwave for 4-6 minutes. Watch over-cooking. Stop at 4 minutes + fork it- if it is not tender enough for you- add another minute at a time until cooked to your liking without being mushy.
For the rice: I buy Lotus Foods rice bowls that are steamed in a minute. They make meal time at home or the office so much easier.
Preheat the oven to 425 degrees F.
In a medium bowl, combine coconut aminos, sliced green onions, honey, minced cilantro, chili sauce, sesame oil, and minced garlic. Place the chicken pieces into a shallow dish and cover with marinade (keep 2 TB of marinade for the adding to the sauce.) Cover the dish and marinate the meat in the refrigerator for at least 30 minutes to overnight.
In an oven-proof skillet over medium heat, sear the chicken thighs on both sides for 2-3 minutes. Place in the oven + bake for 10-12 minutes; flipping halfway.
While the chicken is cooking- make the sauce. Combine the reserved 2 tablespoons of marinade, SunButter, lime juice, and hot water- stir until smooth. Add additional hot water to reach desired thickness.
TO SERVE: place 2 chicken thighs with 1/2 cup prepared rice, 1 cup broccoli, topped with cilantro, scallions, + sesame seeds.
Ingredients
Directions
Preheat the oven to 425 degrees F.
In a medium bowl, combine coconut aminos, sliced green onions, honey, minced cilantro, chili sauce, sesame oil, and minced garlic. Place the chicken pieces into a shallow dish and cover with marinade (keep 2 TB of marinade for the adding to the sauce.) Cover the dish and marinate the meat in the refrigerator for at least 30 minutes to overnight.
In an oven-proof skillet over medium heat, sear the chicken thighs on both sides for 2-3 minutes. Place in the oven + bake for 10-12 minutes; flipping halfway.
While the chicken is cooking- make the sauce. Combine the reserved 2 tablespoons of marinade, SunButter, lime juice, and hot water- stir until smooth. Add additional hot water to reach desired thickness.
TO SERVE: place 2 chicken thighs with 1/2 cup prepared rice, 1 cup broccoli, topped with cilantro, scallions, + sesame seeds.