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Carol Kicinski
This chicken satay is a great option for guests with or without food allergies.

Allergen-free appetizers

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   When I go to parties and chicken satay is served, it is one of the first things I gravitate towards. I reach eagerly for a skewer but just as I am about to snag one up, it hits me – the satay is most likely not going to be gluten free.
   Apparently I am not the only one who experiences this emotional roller coaster when it comes to party food.
   At a party I recently hosted, a friend with gluten sensitivity stood at the buffet table and asked me what she could eat. I told her everything was gluten free.

   “You mean everything except the cookies and cupcakes, right?”
   “No, everything.”
   “Oh, but certainly not the French bread and crackers.”
   “Everything is gluten free.”
   “Everything? Except the satay, right? Because of the soy sauce?”
   “Everything is gluten free!”

   You should have seen the joy in her face. Not once since going gluten free was she able to taste everything at a party.
Gluten-Free, Nut-Free Chicken Satay
Makes 12 to 16 skewers
Gluten Free Chicken Satay:
½ cup coconut milk (light or full fat)
2 tablespoons fish sauce
2 tablespoons gluten free red curry paste
2 cloves garlic, minced or grated
2 pounds boneless, skinless chicken breasts
12 to 16 wooden skewers

Peanut Free Dipping Sauce:
½ cup creamy peanut butter substitute
2 tablespoons honey
Juice from 2 limes
2 teaspoons chili garlic sauce
1 tablespoon gluten free tamari or soy sauce
1 tablespoon fish sauce
1 (½ inch by 1 inch) piece fresh garlic, grated

Gluten-Free Chicken Satay:
   Combine coconut milk, fish sauce, red curry paste, and garlic in a mixing bowl. Pour into a large food storage bag.
   Cut chicken into ¾ -inch strips. Add the chicken to the marinade in the food storage bag, seal it and mush it around to fully coat the chicken. Refrigerate for at least ½ hour or up to 12 hours.
   Soak wooden skewers in water for 30 minutes. Thread the chicken onto the skewers and discard any remaining marinade. Cook skewers on a hot grill pan or under the broiler for 2 to 3 minutes per side or until chicken is thoroughly cooked.

Peanut-Free Dipping Sauce:
   Combine all ingredients for dipping sauce in a small saucepan. Cook over medium heat until warm, stirring until fully combined, 3 to 4 minutes. Serve with the satay.

   I noticed another friend – with multiple food sensitivities – looking longingly at the satay. He knows me well enough to know it was going to be gluten free, but he has a peanut allergy. He too had that look of joy on his face when I explained it was not only gluten and dairy free, it was nut free too.
   It is so simple to make delicious “peanut sauce” for peanut free satay. I just use a peanut butter substitute in the sauce. It’s easy for me and much appreciated by those who can’t have nuts.
   Satay is great party fare. I mean, really, who doesn’t love eating food on a stick?