While Thai dishes like chicken satays are often considered off-limits for those of us with nut allergies, chef Ming Tsai's peanut-free recipe is ideal for everyone to enjoy! Using soy butter mixed with tamari, sambal, and cilantro, this meal will taste just like the real thing and you won't even notice what's missing.
- 2 large chicken breasts
- 12 6-8 inch wooden skewers, soaked in water for 1 hour
- Kosher salt and pepper
- 8 oz soy nut butter
- 1 tbsp sambal oelek
- 1 tbsp tamari
- 1 tbsp fresh cilantro leaves, plus 3 sprigs for garnish
- 1/2 cup fresh Thai or sweet basil leaves, plus 3 sprigs for garnish
- 5 scallions, thinly sliced, whites and greens separated
- juice of 1 lime
1. Butterfly each chicken breast by placing it with the thin end nearest to you. With a palm resting on the breast, run a knife parallel to your work surface through the thickest side of the breast and open like a book. Cut each breast into 6 equal vertical strips. Repeat with the remaining chicken breast.
2. Season all the chicken strips with salt and pepper. Thread a skewer straight through each strip. Preheat an outdoor grill or broiler or use a large grill pan. If broiling, cover a baking sheet with foil and set the rack in the middle.
3. Brush the grill, grill pan or baking skeet with canola oil. Season the chicken with salt and pepper and grill or broil or cook in the grill pan, turning once, until the chicken is cooked through, 2-3 minutes per side.
4. To make the peanut-free dipping sauce, add the soy-nut butter, sambal oelek, tamari, cilantro leaves, Thai basil, scallion whites and lime juice in a blender. Blend until mixture starts coming together.
5. Slowly with the blender running, add enough water until the mixture is smooth.
6. Taste the mixture for seasoning and add salt and pepper to taste if necessary, running the blender again to combine.
7. Pour into a dipping bowl to serve with the chicken satays.