Junk Food Makeover: Mr. Chow's Chicken Satay
Make chicken satay even healthier with almond butter and cashews. (Photo: Food Matters NYC)
What better way to power up your favorite chicken skewer than with almond butter and cashews? This protein-dense dish will help you feel full and longer. Pair it with your favorite dark leafy greens for an optimum meal.
Ingredients:
2 boneless, skinless chicken breast, thinly sliced lengthwise into 12 strips
3 tablespoons avocado oil
1 cup carrot juice
2 tsp fresh grated ginger
1 cup raw cashews, soaking in enough water to cover them by a ½ inch
2 small shallots, diced
2 tablespoons maple syrup
2 tablespoons tamari
3 tablespoons almond butter
2 tablespoons rice wine vinegar
1 teaspoon red pepper flakes
sea salt to taste
Yields: 4 servings
Method:
In a bowl, toss chicken, carrot juice, salt, and one tablespoon of avocado oil, Allow to marinate for least 30 minutes.
Thread each chicken strip lengthwise onto a skewer. Set aside.
In a cast iron skillet, heat 1 tablespoon avocado oil, add shallots, and cook on medium low heat until light brown and caramelized. This will take about 10 minutes.
To make dipping sauce, combine cashews and soaking liquid, caramelized shallots, maple, tamari, almond butter, red pepper flakes, rice wine vinegar, and salt in high powered blender
Blend all ingredients until smooth. Add more water to achieve desired consistency. Dipping sauce should be slightly loose, but not thin.
To cook skewers, heat skillet over high heat. Working in batches, add 1 ½ teaspoons of avocado oil for each batch. And chicken and cook until opaque throughout about two minutes each side.
Serve chicken skewer with dipping sauce.
Suggestion: Garnish with lime wedges and cilantro if desired.
Recipe: LC Harrell
Tricia Williams is a chef and nutrition educator and founder of Food Matters NYC, a customized meal delivery service in Manhattan.
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Junk Food Makeover: Nestlé Crunch Bar
