I just LOVE Chicken Satay. I once had a teacher colleague (I left teaching in 1987 to pursue my dream of something in food) ... Helen ... who had an Indonesian husband.
I still have the Indonesian cookbook he gave me. And making satay at their house took most of the day. Marinating the meat for hours in all kinds of sauce and spice ... then prepping the grill (gotta be charcoal) ... then grilling stick after stick (gotta make alot because this takes sooo long).
And then cooking the peanut sauce slowly until it's ambrosia. But now you don't have to do all that.
NOW YOU CAN HAVE YOUR CHICKEN SATAY ... or shrimp or maybe even pork or beef ... your preference ... with the same marinade AND EAT IT TOO ... in 15 minutes! And a peanut sauce made in 5 instead of hours.
A peanut sauce with a mere 7 ingredients including water to thin. That you can quickly whip up while the satay sizzles!
And a marinade with only 3. You CAN use Gluten Free soy sauce or coconut aminos ... or better yet Primal Kitchen Teriyaki Sauce or Korean Style BBQ Sauce (because this is best with some type of sweetened sauce) as the original recipe calls for sweet soy sauce and these are Paleo-sweetened with coconut syrup.
Or ... even better ... stir up half Gluten Free soy sauce and half coconut sugar, honey or maple syrup. Or ... if you're really motivated ... you can make your own Paleo Kecap Manis (Indonesian sweet soy sauce) with this recipe.
Using the air fryer ... also ... makes this dish not only a snap but a panacea. The meat turns out crispy on the outside and seductively juicy on the inside.
And the sauce ... even though the old way was traditional this is almost as good. And who has the time these days? I definitely don't after a long day at the hospital and seeing clients!
Concerned about the peanut sauce being anti-Paleo and allergenic? You can use any nut butter instead. I sometimes use half-and-half peanut and almond. But I'm also partial to pistachio butter (expensive but out of this world ... as is the milk ... Tache).
A couple of other heads-up ... you can use Sriracha sauce (but I hear there's a shortage so I'm glad I have a giant one) or the many types of Indonesian sambal (oeleck is the most common ... and I hear that's in short supply too).
Also ... if you're making another meat (I give you separate instructions for shrimp, pork , and steak too) than chicken ... follow the directions for each below.
The satay recipe is for only one serving ... so double or quadruple it as needed. The peanut sauce recipe makes about 3/4 of a cup ... enough for more satay ... and salad too! Oh ... and the nutritional information is just for the chicken satay ... not the others or the sauce.
Serve this with Coconut Cauliflower Rice or air fryer sweet potato fries or tots. The thinned sauce also makes a terrific salad dressing. Eat it UP!
AuthorJill PlaceLove exotic dishes but don't want to take the time or buy unusual ingredients? Try this 15-minute p-nut-saucy Fab 'n Fast Paleo Chicken (and other meats and shrimp too) Satay.
Cut the chicken breast (or pork tenderloin or chop) into 15 or 16 equal-size cubes (around 1" x 1"). Alternately slice the breast into 1" x 6" strips. If using beef, use flank steak and cut across the grain into about 1/4" x 2 (or 3)" x 6" slices. For the shrimp, peel and de-vein, wash, dry with paper towels, and set aside.
Mix up the marinade (the other 3 ingredients), place the meat or shrimp into it, and marinate on the kitchen counter for 5 (for chicken or shrimp) or more (up to 15 for beef or pork) minutes.
Thread meat on marinated meat on skewers. I used 8" bamboo ones but buy the size that will fit into your air fryer. Thread 3 or 4 pieces meat or shrimp (whatever will fit comfortably on your size skewer) or 1 strip steak or chicken if using.
Preheat the air fryer to 390 degrees F for chicken (360 degrees for shrimp and steak/400 degrees for pork) for 5 minutes. Air fry chicken and pork for 7 minutes, flip and air fry for an additional 5 minutes. Air fry shrimp and meat for 9 to 10 minutes, flipping once. (Times are approximate ... so get out the instant read thermometer!)
Serve with nut sauce, cauliflower rice, and/or salad with the thinned peanut sauce. Eat it UP!
While satay is cooking, add all ingredients except water in small bowl. Whisk until well-mixed.
Slowly add water 1 Tbsp at a time until desired consistency. If you want to use for a salad dressing, thin out a little more.
You can prepare several days in advance and store in the fridge and can be stored for up to 2 or 3 weeks. To reheat, microwave for 20 to 30 seconds or heat and stir over a low heat in a small saucepan until bubbly and smooth. Can be frozen for 4 to 6 months.
Ingredients
Directions
Cut the chicken breast (or pork tenderloin or chop) into 15 or 16 equal-size cubes (around 1" x 1"). Alternately slice the breast into 1" x 6" strips. If using beef, use flank steak and cut across the grain into about 1/4" x 2 (or 3)" x 6" slices. For the shrimp, peel and de-vein, wash, dry with paper towels, and set aside.
Mix up the marinade (the other 3 ingredients), place the meat or shrimp into it, and marinate on the kitchen counter for 5 (for chicken or shrimp) or more (up to 15 for beef or pork) minutes.
Thread meat on marinated meat on skewers. I used 8" bamboo ones but buy the size that will fit into your air fryer. Thread 3 or 4 pieces meat or shrimp (whatever will fit comfortably on your size skewer) or 1 strip steak or chicken if using.
Preheat the air fryer to 390 degrees F for chicken (360 degrees for shrimp and steak/400 degrees for pork) for 5 minutes. Air fry chicken and pork for 7 minutes, flip and air fry for an additional 5 minutes. Air fry shrimp and meat for 9 to 10 minutes, flipping once. (Times are approximate ... so get out the instant read thermometer!)
Serve with nut sauce, cauliflower rice, and/or salad with the thinned peanut sauce. Eat it UP!
While satay is cooking, add all ingredients except water in small bowl. Whisk until well-mixed.
Slowly add water 1 Tbsp at a time until desired consistency. If you want to use for a salad dressing, thin out a little more.
You can prepare several days in advance and store in the fridge and can be stored for up to 2 or 3 weeks. To reheat, microwave for 20 to 30 seconds or heat and stir over a low heat in a small saucepan until bubbly and smooth. Can be frozen for 4 to 6 months.
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