Chicken Satay with Almond Butter Coconut Sauce

Almond sauce?? Yes people, it’s amazing. Like peanut sauce but made with almond butter. Yum yum yum. Try it smothered on anything (savory).


Yields: 6-8 servings

Chicken Satay

5-10 kebab sticks

4 chicken breasts; cut into satay strips

1/2 cup coconut milk

1 tbsp sugar

1 tbsp curry

2 tbsp fish sauce

½ c. cilantro; chopped


  1. Whisk marinade ingredients together.

  2. Place chicken in large ziplock bag.

  3. Pour marinade over chicken.

  4. Seal bag tightly, give it a good shake and marinade for 3 hours.

  5. Once marinated skewer chicken on kebab sticks.

  6. Bake chicken on large baking sheet at 350 for 30 mins; flipping halfway through until cooked thoroughly.

Almond Butter Coconut Satay Sauce
My measurements are always pretty rough when I am making satay sauce because I like taste as I go along. Some days I want it sweeter so I add a little more honey, or I want it thicker so I incorporate more almond butter. Use your discretion as it is easy to completely ruin the sauce when you get a little too heavy-handed.

Yields: About 1 cup

½ can coconut milk

1 tbsp honey

1-2 tbsp soy sauce

Squirt of siracha

1 tsp lime juice

1-2 tbsp rice vinegar

2 garlic cloves, minced

1 tbsp fresh ginger, minced

½ tbsp sesame oil

½ c. almond butter

  1. Sizzle garlic and ginger in sesame oil in small saucepan.

  2. Add other ingredients and whisk quickly until sauce comes together.

  3. Don’t overcook!

  4. Adjust ingredients to your taste preference.

  5. Remove from heat and serve warm with chicken satay.