Gluten Free Nut Free Chicken Satay

When I go to parties and chicken satay is served, it is one of the first things I will gravitate towards. I reach eagerly for a skewer but just as I am about to snag one up, my hand falters as my mind is desperately trying to break through the giddy anticipation of devouring something delicious. Then it hits me – the satay is most likely not going to be gluten free.

Apparently I am not the only one that experiences this emotional roller coaster when it comes to party food. At a party I hosted recently, 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 on her face – never since going gluten free had she been able to taste everything at a party.

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 has a peanut allergy. The look on his face when I explained it was not just gluten and dairy free, it was nut free too was priceless!

It is such a simple thing to make delicious “peanut sauce” for satay peanut free, I just use Sunbutter in the sauce. Easy for me, and so appreciated by people who can’t have peanuts!

Satay is not just great party fare, it also makes for a quick dinner that is fun to eat – after all, who doesn’t love eating food on stick?

Gluten Free Nut Free Chicken Satay Recipe

Ingredients

Gluten Free Chicken Satay

½ cup coconut milk (lite or full fat)
2 tablespoons fish sauce
2 tablespoons gluten free red curry paste (such as Thai Kitchen)
2 cloves garlic, minced or grated
2 pounds boneless, skinless chicken breasts
12 – 16 wooden skewers

Peanut Free Dipping Sauce

½ cup creamy Sunbutter
2 tablespoons honey
Juice of 2 limes
2 teaspoons chili garlic sauce
1 tablespoon gluten free tamari or soy sauce
1 tablespoon fish sauce
1 (½ by 1 inch) piece fresh garlic, grated

Directions

Gluten Free Chicken Satay

Combine the coconut milk, fish sauce, red curry paste, and garlic in a mixing bowl. Pour into a large food storage bag. Cut the chicken into ¾ inch strips. Add the chicken to the marinade in the food storage bag, seal it and mush it around to totally coat the chicken. Refrigerate for at least ½ hour or up to 12 hours.

Soak the wooden skewers in water for 30 minutes. Thread the chicken onto the skewers and discard any remaining marinade. Cook the skewers on a hot grill pan or under the broiler for 2 – 3 minutes per side or until the chicken is cooked through.

Peanut Free Dipping Sauce

Combine all ingredients for the dipping sauce in a small saucepan. Cook over medium heat, stirring until fully combined and warmed through, 3 – 4 minutes. Serve the sauce with the satay.

Servings:

This Gluten Free Nut Free Chicken Satay recipe serves 6 – 8 people (2 skewers each)

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chicken, curry, dairy free, egg free, ginger, nut free, Satay, skewer, sunbutter