Chicken Satay with Sunshine Sauce

My favorite part of getting a new cookbook is the first read-through. When I got the package containing Well Fed, I dedicated most of a morning to curling up on the couch and carefully reading through the pages with a cup of coffee. The stories and cooking advice in the book are a great introduction to the recipes, many of which I have bookmarked to try soon. I’ve been wanting to try Sunshine Sauce for awhile–peanut sauce used to make me drool, but since Paleo does not include legumes, peanuts are out. I wanted to come up with a simple satay to showcase this sauce, and after some trial and error, I have a mouth-watering, slightly spicy version for you to try. You can skip the honey if you are aiming for Whole30 compliance, but if you aren’t, the satay will be closer to the slightly sweet version you may find in a restaurant.

Chicken Satay – Serves 2-4 as an entree, more if served as an appetizer
Prep time: 15 minutes + marinate overnight + 5 minutes
Cook time: 20-25 minutes

1-1.5 pounds boneless chicken breast
1/2 of a medium yellow onion
1 teaspoon ground coriander
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons chili powder
1 tablespoon hot curry powder
1/2 teaspoon salt
1 teaspoon sesame oil
optional: 1 tablespoon honey

Chop onion and place in the work bowl of a food processor. You could approximate this by hand if you mince as finely as possible. Scrape down the sides of the work bowl and process until onion forms a paste. Add all spices, oil, and honey if using and process until smooth. Transfer the paste to a non-reactive bowl.

Slice chicken into 1/2-inch-thick strips, add them to the paste, and cover the bowl. Refrigerate for at least an hour, ideally overnight.

Prepare for baking by soaking 8-10 six-inch wooden skewers in water. Preheat the oven to 350 degrees. Remove chicken from the marinade and thread through skewers. Cover a baking sheet with foil and place a wire rack on top. Arrange chicken skewers on the rack and bake for 10 minutes, then flip and bake for another 10-12 minutes or until evenly browned on both sides and cooked through.

While your chicken is baking, head over to The Clothes Make the Girl and whip up some of this delicious Sunshine Sauce for dipping!

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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6 Responses to Chicken Satay with Sunshine Sauce

  1. Thanks for the shout out to Well Fed and my sunshine sauce recipe. So glad you’re enjoying it!

    • Of course! All of the recipes that I’ve tried have been great and I want to give credit where credit is due for deliciousness.

      • boobjuice says:

        Thanks to you both (Humble Foodie and Well Fed). I have been cutting my chicken into smaller strips and putting it on longer sticks — makes for a quickly devoured finger food. I like the way it looks served in mason jars like a small chicken bouquet. Sooo good, and the sauce kills it!

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