These chicken satay skewers are tender and flavorful, come together quickly, and are accompanied by a sunbutter peanut sauce that can be used for dipping the skewers, as a condiment for any meat or vegetable, or for stir fry!
So, the other day, I came across an article that was against health blogs run by people who claim that one diet healed them, and said that the “hero’s journey” idea is overplayed in the health space. While I initially took offense, after some thought, I mostly agree. Back when I was at my sickest, I kept reading blog after blog where the main idea was “I went [insert diet here] and completely healed my [insert disease here] and now I’m totally healthy and off of medications!” This left me totally frustrated. I had tried all sorts of diets, seen a slew of functional medicine doctors, but yet I still wasn’t healed. Frankly, it made me angry to the point I had to separate myself from health blogs for a while.
Recently, I went through a flare of Lupus. I was exhausted, broken out with rashes and mouth sores, and my joints were swollen and achy. After fighting it and trying to do all I could on my own, I finally submitted to taking 7-day pack of prednisone. While the medication helped immensely and knocked me out of the flare I’d been dealing with for a month, I felt like a total failure. Here I’d posted in January that I was finally in remission and coming off of medications, and just a few months later I already needed that medication again?! I actually doubted my ability to help all of you, and wondered if I should keep blogging.
But then, I realized that it was okay. Just because there are doctors/nutritionists/bloggers all over this space who are able to control their disease solely with food doesn’t mean it has to be the case for me. The reality is that I have made HUGE progress over the years from where I started, and I’m happy with that. I don’t have to be perfect, and my health may never be! Part of my disease means there will be flares and setbacks, but I know how to deal with them now. And, though I’m obviously extremely passionate about nutrition as a first line of treatment, it is not the only piece for me. My health depends on a combination of diet, stress management, lifestyle changes, treatment of coinfections (I’m looking at you, SIBO), maintaining my gut health, supplements, a f
antastic team of doctors and nutritionists, and, yes, some prescription medications.
Why am I rambling about this? At the end of the day, your health also more than likely depends on many of the same factors as well. It is so easy to look at others getting healthy through one action like eliminating gluten, wonder why that isn’t working for you, and feel like it is somehow your fault, but it isn’t! We’re all different, and there’s so many factors to health. This is why I work with my own clients on diet, lifestyle, additional testing, and referrals to specialists. So, if diet alone isn’t working for you, I strongly encourage you to venture down one of these other avenues of health!
Ok, so now about these satay skewers. A few months ago, I realized that I wasn’t doing well with most nuts and needed to cut them out. As someone who was eating nut butter daily, I was none too happy about this. But then I found sunbutter. I was pleasantly surprised to find that not only did it taste like peanut butter, but it also didn’t make me sick. Now that’s what I call a win-win!
I pretty much went on a sunbutter spree. I put it in my smoothies, in my cookies, and then finally, I made sunbutter peanut sauce! If you also don’t do well with peanuts, or have an oxalate or FODMAP intolerance, this sunbutter peanut sauce is the answer to amazing peanut noodles and chicken satay. It’s creamy, bright, and just a hint spicy and really the perfect accompaniment to any meat or vegetables.
As for the skewers, these came together as an excuse to eat more of the sunbutter peanut sauce, and a thrown-together marinade wound up blowing me away! With the soy sauce and lime, the chicken absorbs a ton of seasoning and gets the added bonus of juiciness and fall-apart tenderness. Oh, and they only take a few minutes on the grill. Serve them up with some rice or cauli-rice, and a nice green vegetable, and you’ve got dinner on the table in 30 minutes.
Chicken Satay with Sunbutter Peanut Sauce
For the Sunbutter Peanut Sauce
- 3/4 Cup Sunbutter, Unsweetened
- 1/4 Cup Cilantro, Chopped
- 1/4 Cup Green Onion, Thinly Sliced
- 2 Tbs Coconut Aminos or Gluten Free Tamari
- 1 tsp Sesame Oil
- 3 Tbs Honey
- 3/4 Cup Full-Fat Coconut Milk
- 1/2 tsp Red Pepper Flakes
- Juice of 1 Large Lime
For the Chicken Satay
- 1 lb Chicken Breast
- 1/4 Cup Soy Sauce
- 2 Tbs Honey
- 1/2 Tbs Coconut Aminos or Gluten Free Tamari
- 1 Stalk Lemon Grass
- 2 Tbs Lime Juice
- 3 Green Onion Tops, Quartered
For the Sunbutter Peanut Sauce
Combine all ingredients in food processor and blend. Set aside.
For the Chicken Satay
Thinly slice chicken or pound the breast and cut into strips that are about 2 inches wide and 1/2 inch thick.
Smash the lemon grass and combine with remaining ingredients to create the marinade.
Add chicken to marinade and allow to rest for at least 30 minutes and up to 6 hours.
Pre-heat a grill to medium-high heat. If you don't have access to a grill, you may use the broiler setting of your oven.
Remove the chicken from the marinade and skewer each piece of chicken with metal or bamboo skewers, trying to ensure that the majority of the skewer is covered.
Place the skewers on the grill or under the broiler. Cook for 4-5 minutes per side, until charred and fully cooked.
Serve alongside sunbutter peanut sauce and enjoy!
For Low FODMAP:
Use light maple syrup in place of the honey in the recipe.