This recipe has been a family favorite of ours for over 20 years. I found the recipe in a family magazine when my kids were really little. It has wonderful flavors that adults can appreciate; yet the children enjoy as well. When I adopted a Paleo diet and stopped eating peanut butter, I thought Chicken Satay was a thing of the past. It recently occurred to me to try substituting almond butter for the peanut butter in the recipe. The result was delicious!

This sauce would be equally good with some grilled beef or pork skewers. Frankly, I think this sauce would taste good on cardboard!

Chicken Marinade:

1 ½ lbs boneless chicken breast, skinned and cut into pieces

2 tablespoons sesame oil

2 tablespoons almond oil

¼ cup tamari

juice of 1 lemon

2 cloves of garlic, minced

1 tablespoon fresh ginger, minced

dash cayenne pepper

Satay Dipping Sauce:

4 teaspoons almond oil

2 teaspoons sesame oil

½ cup scallions, minced

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 tablespoon rice vinegar

1/3 cup almond butter, smooth or crunchy

½ teaspoon ground coriander

3 tablespoons tamari

juice of 1 lemon

dash cayenne pepper

1/3-1/2 cup hot water

In a medium, nonmental bowl, combine the chicken with the marinade ingredients. Cover and refrigerate for at least one hour, but preferably overnight.

Soak bamboo skewers in water for 30 minutes to prevent their burning, or use metal skewers. Thread several chicken pieces onto each skewer. Cook on a grill, over medium hot heat, for 5-7 minutes, turning at least once. If you don’t have a grill, broil the skewers for 5 t0 8 minutes, turning at least once.

In a small saucepan, combine and heat the almond and sesame oils over medium heat. Add the scallions, garlic, and ginger  and sauté until soft, about 5 minutes. Add the vinegar and continue to cook, stirring continuously, for 1 to 2 minutes. Remove from the heat an stir in the remaining ingredients. Adjust seasoning. Serve warm or at room temperature.