Another great share from our Wine and Dine Show, a chicken satay recipe that is very tasty!! Along with being easy to prepare and a nice change from everyday fare! No doubt we all have our favorite dishes that we may be making just a little to often. So try this delicious recipe to shake things up.
Likewise I have prepared every recipe that has been featured on the Wine and Dine Show and my family has loved it. As do I because they have been easy to make and now I have more favorites to add to my repertoire!! Especially this chicken satay recipe which I paired with “More than Muse” Rosé!!! YUMMY!!! Our Fine Wine membership features exclusive wines from Napa and Sonoma Valley, don’t you deserve the absolute best.
Ingredients for chicken satay
Ingredients for the chicken skewers
- 2 large chicken breasts – cut into 2″ cubes
- Thread onto water soaked skewers – or use metal ones
Ingredients for the marinade
- Zest a lemon (about 2 tsp)
- Then use about 1 tbsp of the lemon juice
- ½ tsp ground coriander
- 1 tsp turmeric
- 1 tbsp Soy Sauce (you can also use coconut aminos if Paleo)
- 2 tbsp olive oil
For the dipping sauce
- 1 tbsp sesame butter (tahini)
- 2 tbsp peanut butter (or any type of nut butter)
- 1 tbsp lemon juice
- 3 tbsp coconut milk
- 1 minced garlic clove
- Pinch of chili powder -or more to suit your taste
Easy preparation
First of all, prepare the marinade. Then put all the ingredients for the marinade into a dressing cruet and shake vigorously. Or whisk together thoroughly. Then place the chicken cubes into a baggie and pour over the marinade. Shake to coat chicken then refrigerate for about 20 minutes.
Prepare the sauce by placing all the sauce ingredients into a small bowl and mix together thoroughly. Serve sauce in separate individual dipping dishes.
Vegetable Side Dish
- 2 lbs of riced cauliflower or riced mixed vegetables
- 1 cup of diced onion
- 2 cloves of garlic minced
Preparation: melt some coconut oil in a Wok or large skillet. Add in and saute the diced onion and minced garlic (about 5 minutes), then add some butter and add the riced vegetables and stir fry gently.
While the vegetable rice is cooking remove the chicken from the refrigerator and thread three or four pieces onto each skewer. Preheat a grill pan over a medium high heat. Spray the grill pan with Pam. Grill the chicken satay skewers in batches for 3 to 4 minutes on each side. Depends on thickness of chicken pieces.
Wine and Dine Show
Granted this is called the Wine and Dine Show for a reason! Yes we share many recipes but we also share the wonderful wines we pair it with. Because every meal is better with a fine wine!! Besides that these wines are straight from the tasting rooms of Napa Valley and Sonoma!! Absolutely delicious and coveted wines that can be delivered right to your front door every month!
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