Chicken Satay With Raw Cashew Sauce
I am excited about today’s post on 30A EATS as we are talking nut butters! Recently I was shipped, along with my Virtual Potluck bloggers, a wonderful variety of raw nut butters to sample. We are finding ways to incorporate these delicious food offerings into recipes for the company Artisana. You can find the roundup of recipes on Cooking With Books.
Artisana is the premier manufacture of raw and organic nut butters. They are devoted to sustainable living, and they buy their food as close to the local farmer as possible, many times purchasing directly from the farmer. Their products are handmade with care, and their organic foods are crafted using a temperature controlled process that preserves the life-essential fatty acids, proteins, vitamins, and enzymes.
The Nut butters are unique, and Artisana says special, as they focus on taste, variety, freshness, quality, being certified organic, pure and raw. They taste fantastic, and I especially enjoyed the Raw Cashew and RawAlmond butter!
Nuts and seeds in the form that Artisana takes them are totally raw, organic and then processed into butter (purée). They are among the most basic and healthy foods one can eat on the planet, offering to the consumer:
- Non-animal proteins and enzymes
- Vitamins and Minerals
- Essential fatty-acids (including Omega-3, of which Walnut butter has the most)
- Fiber in all products more readily digestible than whole nuts…making them truly whole foods.
- Certified Kosher (KSA)
Chicken Satay with Raw Cashew Sauce
- 1 cup plain yogurt
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
- 20 wooden skewers, soaked in water 30 minutes
- Vegetable oil for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
- Cashew sauce, recipe follows
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 3 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of cashew sauce on the side.
Raw Cashew Sauce:
- 1 cup smooth Artisana raw cashew butter (or favorite nut butter)
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, such as sambal
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
Combine the cashew butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl. Serve with chicken satay.