Chicken Satay Bites
This is a natural finger-food for gatherings. Idea: Serve the sauce with cooked shrimp, beef or pork too!
2 chicken breasts, boneless and skinless – cut into bite-sized pieces
2 teaspoons toasted sesame oil (or olive oil, if necessary)
2 garlic clove, minced
2 teaspoons gluten-free soy sauce (Check label for allergens)
½ to 1 teaspoon red pepper flakes, divided
Salt and pepper, to taste
½ cup of creamy peanut butter (Check label for allergens)
2 tablespoons rice vinegar
2-3 tablespoons of water
Enough canola or vegetable oil to lightly coat skillet
In a large bowl toss the chicken with the sesame oil, garlic & soy sauce. Add in the red pepper flakes, salt and pepper, to taste.
In another bowl, whisk together the peanut butter, rice vinegar, and season again with the red pepper flakes, as desired. Add in water, a tablespoon at a time, to obtain a thick gravy- like consistency.
Coat a skillet with the oil and cook the chicken over medium-high heat, working in batches if necessary. Cook the chicken pieces until juices run clear when cut into.
Serve immediately with the dipping sauce on the side.
Serves 8-12 as an appetizer.
Back to Search