Gluten-Free Chicken Satay with Cucumber
Tender skillet-cooked chicken strips meet a creamy, tangy peanut dipping sauce and cool cucumber batons.
Fits Celiac, Pregnancy, Dairy-free and 5 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 180 g boneless, skinless chicken breast, cut into strips
- 1.5 tbsp gluten-free tamari
- 1.5 tbsp smooth peanut butter, check label for gluten-free ingredients
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2 tbsp water
- 1 tsp olive oil
- ½ cucumber, cut into batons
Method
- Whisk tamari, peanut butter, lime, maple, ginger, garlic, and water.
- Coat chicken strips with half the sauce; reserve the rest.
- Heat olive oil in a skillet over medium heat.
- Cook chicken, turning, until browned and 165°F/74°C throughout.10 min timer
- Serve chicken skewered or on forks with cucumber and dipping sauce.
Why it works
- Celiac disease: Gluten-free tamari and peanut butter make the dipping sauce, with no wheat, barley or rye.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Thai recipes, Gluten-free Asian recipes.