Chicken Satay with Almond Flax Sauce – Diabetes-Friendly Recipes
November 17, 2021
This is a diabetes-friendly recipe. Satay, made with peanuts and chicken, is a traditional Indonesian recipe that is quite popular in American Thai restaurants. The twist in this version is all about the accompanying dipping sauce where almonds and flax seeds take the place of peanuts. For other diabetes recipes, download the Foogal app on Google Play and the App Store.
Mealtime: Lunch, Dinner
Cuisine type: Indonesian
Author: Ed Bauman
Cooking time: 15 minutes
Active preparation time: 15 minutes
Inactive preparation time: 2 hours
Number of servings: 6
Dish type: Main
- 1 cup plain whole milk yogurt
- 20 dried rosemary stalks or wooden skewers, soaked in water for
- 1⁄4 cup coconut oil, melted (for oiling grill; use more if necessary)
- 4 to 5 large lettuce leaves (butter lettuce or large red, or green leaf lettuce preferred)
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1⁄4 cup finely chopped cilantro
- 1 1⁄2 pounds skinless and boneless chicken breasts, cut into strips
In a medium bowl, combine yogurt, ginger, garlic, and curry powder; stir well.
Place chicken in the yogurt marinade and gently toss until well coated. Cover and set aside to marinate in the refrigerator for up to 2 hours.
Thread chicken onto the soaked skewers, working each skewer in and out down the middle of a chicken strip so that it stays in place during grilling.
Place a grill pan over medium heat and brush it with coconut oil to prevent the meat from sticking. Grill the chicken skewers for 5 to 7 minutes on each side, until nicely seared and cooked through.
Serve the chicken on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of Almond Flax Sauce.
- grill pan
- pastry brush
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