We used to love eating chicken satay with Thai peanut sauce. Unfortunately, now that my husband can’t have any gluten, we have to stay away from this as the peanut sauce usually contains soy sauce (most brands use wheat in it). So the only we could enjoy this dish is if I cook it at home. After several tries, I finally came up with this gluten-free Thai peanut sauce and chicken satay recipe. Ever since I started making this, my family requests it all the time. I hope you enjoy it as much as we do!
Easy Gluten-Free Thai Peanut Sauce and Chicken Satay Recipe
- 1/2 cup creamy peanut butter
- 1/4 cup sweet chili sauce
- 1-1/2 Tbsp. Tamari sauce or 2 Tbsp. Low-Sodium Tamari
- 1/4 cup brown sugar
- 1/2 Tbsp. vinegar
- 2 Tbsp. water
- 1 lb. chicken (cut in strips)
- 1 Tbsp. coconut oil
- Place coconut oil in pan and allow to heat on medium-high.
- Lightly season chicken with salt and pepper.
- Add chicken to pan and allow to cook for about six minutes. Turn chicken over and cook for another 6 minutes or until it is no longer pink inside.
- Mix peanut butter, sweet chili sauce, Temari, brown sugar, and vinegar together.
- Heat for 30 seconds in the microwave, half power. Stir.
- Add water until desired consistency. Stir until fully mixed in and repeat step 4.
- Serve over rice.
That’s it. Just brown, mix, and serve. You can also thread the chicken strips on skewers and grill them for a tasty barbecue treat. I only lightly season the chicken because my family likes to slather on the Thai peanut sauce so the flavor of the chicken itself is irrelevant. They only care that it’s tender. Also, though broccoli is pictured above, we actually prefer eating this with French cut string beans. To complete the meal, make some Thai iced tea or grab a couple of cans from a local asian grocery store.