Justins chicken satay with curries almond butter sauce

Chicken Satay with Curried Almond Butter Sauce

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

3-4

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Chicken Satay:

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon Sriracha

2 teaspoons ground ginger

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts cut into 1-inch strips

 

Curried Almond Butter Sauce:

1/2 cup coconut milk

1/2 cup JUSTIN’S® Classic Almond Butter

1 clove garlic

1 tablespoon honey

1 tablespoon soy sauce

2 teaspoons curry powder

1/4 cup fresh mint

DIRECTIONS

  1. In a large bowl, whisk together the soy sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and refrigerate for 2 hours or overnight.
  2. To make the Curried Almond Butter Sauce by combining all ingredients in a blender cup and blending until smooth and creamy. Refrigerate while chicken is marinating, then bring to room temperature when ready to serve.
  3. Preheat grill or grill pan to medium-high, and prepare your skewers. For wooden skewers, soak the skewers in water for 30 minutes prior to grilling. Thread the chicken onto the skewers and grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with the prepared almond butter sauce.

 

This Recipe Serves 3-4

INGREDIENTS

Chicken Satay:

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon Sriracha

2 teaspoons ground ginger

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts cut into 1-inch strips

 

Curried Almond Butter Sauce:

1/2 cup coconut milk

1/2 cup JUSTIN’S® Classic Almond Butter

1 clove garlic

1 tablespoon honey

1 tablespoon soy sauce

2 teaspoons curry powder

1/4 cup fresh mint

DIRECTIONS
  1. In a large bowl, whisk together the soy sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and refrigerate for 2 hours or overnight.
  2. To make the Curried Almond Butter Sauce by combining all ingredients in a blender cup and blending until smooth and creamy. Refrigerate while chicken is marinating, then bring to room temperature when ready to serve.
  3. Preheat grill or grill pan to medium-high, and prepare your skewers. For wooden skewers, soak the skewers in water for 30 minutes prior to grilling. Thread the chicken onto the skewers and grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with the prepared almond butter sauce.

 

This Recipe Serves 3-4

Great Summer Recipes
Almond Coco Nutty Buddies in a white bowl on a white background with chocolate chunks and peanut butter in measurement spoons

I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.

 

Sweet & Salty Almond Butter Coconut Delights scattered in a white background with Justin's peanut butter jar

Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!

 

Massaged Kale Salad with Honey Almond Butter Vinaigrette in a white bowl with carrots and cut lemons in the wood background

I’m all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.

 

Vegan Tacos with Seared Tofu, Veggies with Spicy Coconut Almond Sauce beside a bowl of cut limes on a white marble tabletop

Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.