This recipe is my version of a favorite Thai dish. The rich, creaminess of the sauce helps make it an extra special meal, while the combination of the peanut butter and fresh ginger gives it an exotic flair.
1 lb boneless chicken tenderloins
1 lime, juiced
1/2 tsp dried pure oregano
1 tsp fresh cilantro
1/2 tsp cumin
2 Tbs sesame oil
Sea salt & freshly ground black pepper
Peanut sauce, recipe below
Directions for marinade:
Combine lime juice, oregano, cilantro, cumin & sesame oil. Add sea salt & pepper to taste. Place chicken in shallow glass bowl & pour marinade over it. Refrigerate until ready to grill, up to 6 hours. Grill on medium medium heat until cooked all the way through, about 5 minutes on each side.
Peanut Sauce for Chicken Sate
1/2 cup natural peanut butter (no sugar added)
1/2 cup unsweetened almond milk
2 tsp grated fresh ginger, or more to taste
1 Tbs coconut aminos
1/4 tsp pure garlic powder
1Tbs raw honey
Combine all ingredients in a deep bowl and mix with a hand blender
Serve chicken with peanut sauce. Serves 2-3 people with lots of extra sauce leftover. The extra sauce makes a nice dip for raw carrots & celery.
This recipe is gluten-free, dairy-free, soy-free, & grain-free