Chicken sate with dipping sauce is one of my go to party dishes. People LOVE this stuff, and it’s almost always the first thing eaten whenever I have it as part of a spread. However, my old recipe had all manners of stuff that isn’t cool on paleo: soy sauce, brown sugar, and peanuts, to start. I miss this stuff, and was having a wicked craving. I decided to clean it up, and chow down. I also decided that since I was making it paleo friendly, I would add a big ol’ dose of green veggies, so this recipe is actually a bit of a twofer. The write up is divided into a couple different sections; day before serving and day of. (As a side note, if you make this for your Super Bowl party, and people will be singing your praises.)
– Chicken: I used a pound of tenders, but the amount of marinade will be enough for up to three pounds. If using whole boneless parts, cut it into strips. If you don’t mind messing around with skewers (I generally am not a huge fan of that, but will sometimes do it) cut the chicken into cubes, and stick three cubes on each skewer. Fancy!
– Between 6 and 9 cloves of garlic. I like my garlic paint strippingly strong, but that is totally personal taste.
– Between an inch and 3 inches of ginger. Again, I like the ginger super strong, as it adds a spicy delicious punch. I used 3 inches.
– 1/2 cup of lime juice
– 2 tablespoons of honey
– 1 to 2 tablespoons of sriracha (depending on how spicy you like it)
– 1/2 cup coconut aminos
– 3 tablespoons oil
– 1 cup cashews
Throw the garlic and ginger into the food processor…
And give it a few good pulses to start breaking it down.
Add the lime juice, honey, sriracha, aminos and oil, and give it a major whirl.
This is the chicken marinade, AND the base of the dipping sauce. Next, yell at me because I didn’t take a picture of the next part, because I’m an idiot. MOST of this liquid will be the marinade. Depending on how spicy you want the dipping sauce, you could adjust the amount of base you use in the dipping sauce. I wanted it nice and spicy, so I left quite a bit of the marinade in the processor. The rest should go into a container, with the chicken. Stick that in the fridge, and let it marinate for at least a few hours, if not overnight.
Add the cupful of cashews to the processor. (You can see that I still haven’t replaced the camera lens… sigh.)
Process the hell out of the cashews and the base. It should make a nice creamy sauce. If it is a little thick, add a touch more lime juice, and a little more of the coconut aminos.
TADA! Marinating chicken and delicious dipping sauce.
The next day: (Or after several hours)
– Chicken and sauce
– 2 cloves of garlic chopped up
– juice of a lime
– 2 tablespoons coconut aminos
– two to three big handfuls of spinach
Throw the chicken onto a tinfoil lined baking sheet (with a lip). Bake in a 350 degree oven for 15 to 20 minutes (for strips like this, less if using chicken cubes) until the chicken is opaque and juices run clear.
While the chicken cooks, throw some oil in a frying pan…
Add some of the onions and let cook for a minute.
Throw in the garlic and let it cook for a couple minutes…
Then grate in a good amount of ginger. I used a good inch or so, but use less if you want.
See, a good amount of ginger (it’s the white goopy looking stuff. Try not to judge when it’s raw!) Let this cook for a few more seconds.
Add two tablespoons of coconut aminos, and stir it well while it cooks down.
It should get really aromatic and thick and tasty. YUM!
Add a bunch of spinach (even if the pan looks over full, don’t worry about it… It cooks down a lot and quickly) and then immediately turn the heat off.
Let the residual heat from the pan wilt down the spinach.
Throw the cooked spinach on a plate…
Take the chicken out of the oven, and add some on top of the spinach. Serve that up with some of the dipping sauce. YUM! (By the way, I didn’t notice the stupid cat hair on the plate until AFTER I took all the pictures and started eating… With three cats, it was bound to happen sooner or later.) With or without the cat hair, this is SURE to be a favorite!