Paleo Chicken Satay with Mango & Cashew Butter Sriracha Sauce
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6+ servings
Ingredients
For the chicken
  • 1 package chicken thighs or breasts (about 1½ lbs)
  • 3 Tbsp coconut aminos
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 2 tsp turmeric powder
  • 2 tsp sriracha
For the satay sauce
  • 2 Tbsp minced fresh ginger
  • 1 Tbsp minced garlic, minced
  • ½ cup full-fat coconut milk
  • ⅓ cup cashew butter (sub your favorite nut or seed butter!)
  • ⅓ cup coconut aminos
  • 1 Tbsp lime juice (juice of ½ lime)
  • 1 Tbsp sriracha
For serving
Directions
  1. Prepare the marinade for the chicken - combine all ingredients in a large ziplock bag or resealable container, and marinate the chicken in it for 4-8 hours or overnight.
  2. When you’re ready to cook, make the satay sauce: add the ginger, garlic, coconut milk, cashew butter, and coconut aminos in a small saucepan over medium heat and whisk until combined. Bring the sauce to a boil, stirring frequently, then reduce the heat to a simmer and cook until the sauce begins to thicken.
  3. Meanwhile, make the chicken - preheat a grill or cast iron skillet until hot, then cook the chicken for about 6-8 minutes per side (depending on thickness), until cooked through.
  4. Once the sauce is thick to your liking, remove it from the heat and add the lime juice + sriracha. Keep it warm until you’re ready to serve the chicken.
  5. Once the chicken and sauce are done, prepare your feast! Serve with Oven Roasted Cauliflower Rice, top with the peanut sauce, some sliced mango and cilantro, and some extra sriracha, if desired.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-chicken-satay-mango-cashew-sriracha-sauce/