Chicken Satay My Way

So, the appetite's back and all it took was writing about cake and browsing through my favorite food blogs. Just in case you want your mouth to water too, here are some of my recent drool inducing favorites: Ricki, over at Diet, Dessert and Dogs made some carob and date pancakes that cured my impotent appetite and that could easily be converted gluten-free. Kate, at Gluten-Free Gobsmacked created my all-time favorite Chinese dish, chicken potstickers -- and I thought I would never be able to eat them again. She's a gluten-free Gobsmacked Godsend, that's for sure. Book of Yum got my imagination going with her corn flour pizza; I can't wait to make that one! And Carrie, aka the Ginger Lemon Girl really knows how to get the saliva going with her post on gluten-free chocolate chip cookies, a step-by-step guide. And even though Tiffany at Life After Gluten has been on vacation recently, she still managed to create hunger pangs with photos of her birthday cake and some of the awesome meals she had in Mexico.

Now that I've wiped the drool off of my keyboard (I'm only half-kidding) I can tell you about the chicken satay I made today. Pad Thai is certainly my all time favorite Thai dish, but coming in a close second is the amazingly simple and delicious: chicken satay. Usually served with a dipping sauce, this grilled, or broiled chicken dish can be a tasty appetizer, or made into a meal. So, instead of whipping out the dough to buy some Thai takeout (and I certainly do my share, my local joint is amazing with the friendliest staff ever) try these little gems. Though I haven't tried it yet, I imagine this recipe would work well with extra firm tofu as well.

Chicken Satay My Way (gluten-free, dairy-free), inspired by recipes found here and here

serves two, or one hungry Good Eatah

1 lb chicken tenders
1/4 cup natural, creamy peanut butter
1/3 cup lite coconut milk
1 1/2 tablespoons gluten-free soy sauce
1 tablspoon agave nectar, or dark brown sugar
3/4 teaspoon ground ginger
1 garlic clove, minced
1 tablespoon sweet red chili sauce (can omit)
1/2 teaspoon red chili powder

In a medium sized bowl, combine the peanut butter, coconut milk, soy sauce, agave nectar, ground ginger, garlic, sweet chili sauce and chili powder until smooth. Reserve half of the sauce and put the rest in a zip-loc bag with the chicken. Let the chicken marinate in the refridgerator for at least an hour, overnight is best. Heat up your grill or broiler and cook until done. On my grill it took about five minutes total. Serve with your reserved sauce and a wedge of lime if you'd like.

Sorry Henry, showing off your downward dog won't get you any chicken satay. There's garlic in the marinade.