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Just when you thought Silk was exclusively reserved for breakfast and splashes in your daily jolt(s?) of coffee, R&M Cooks came out with this. A recipe for the New Year – a scrumptious, super light version of chicken satay. Good for lunches, dinners, appetizers. Featuring the Silk Almond Unsweet Original Half Gallon, you can make skewers of juicy chicken marinated in a light marinade that’s filling and full of all the flavors that make you love ordering chicken satay at a restaurant.
As far as New Year’s intentions go, eating cleaner is probably on a lot of your lists. Mine too. But it’s about balance and creativity. I found that this recipe wasn’t simply nutritious and accommodating to various dietary restrictions, but it was something I looked forward to eating. It’s all about the small, everyday victories.
You can find Silk Almond Unsweet Original Half Gallon or the Silk Almond Coconut Blend Unsweet Half Gallon (both totally usable for this recipe) at your local Walmart in the section with all the other milks, and refrigerated juices. Using the Coconut blend yields similar results, but just adds an incredible coco-nutty flavor to the chicken; perfect for chicken satay. And when you’ve settled down with a few skewers of this lightened up chicken satay, click here for inspiration on what to do with the rest of your half gallon!
The prep for the marinade is as easy as simply whisking all the ingredients together for a dairy-free, lactose-free, gluten free marinade that soaks into the chicken. It makes for a very easy kitchen cleanup, too. Typically, you’ll see chicken satay served with a very rich peanut sauce – which is possible, but I enjoyed most of my skewers sans dipping sauce because the flavors of the marinade worked so beautifully with the chicken.
Why choose almond milk?
- It tastes fabulous
- Silk Almond actually contains 50% more calcium than milk
- It’s produced without GMOs
- Low in calories
- It’s an excellent source of antioxidants
- BONUS if you’re using Silk Coconut: an exotic, tropical flavor
Learn more about the Power of Plant, here. Happy grilling, and remember – if you make this recipe and love it, tag @randmcooks on Instagram and use our hashtag #randmcooks to be featured in R&M Cooks’ Instagram story!
A super light and simple way to enjoy your favorite meat on a stick! The chicken is grilled to perfection, and marinated in a flavorful satay marinade.
- 2 lb. of chicken breast, cut into strips and pounded
- oil, for grilling
- 1/3 cup Silk Almond Unsweet Original Half Gallon or Silk Almond Coconut Blend Unsweet Half Gallon
- 2 teaspoons red curry paste
- 1/2 of a lime, juiced
- 2 tablespoons orange blossom honey
- 2 tablespoons hoisin sauce
- 1/4 cup cilantro, finely chopped + more for garnishing
- 3 tablespoons crushed peanuts
- 3 cloves of garlic, minced
- 1/4 teaspoon ginger paste
- 3-4 red chilies, finely chopped
- Soak bamboo skewers in water for 30 minutes.
- In a shallow dish or baking sheet, lay out pounded chicken strips in one layer.
- Whisk all the ingredients for the marinade together and pour over the chicken strips. Use your hands to flip and turn the chicken strips to make sure they're well coated in the marinade. Set aside to marinate for at least 2 hours (you need the marinade to really soak in, otherwise it won't come through after grilling).
- Brush a grill pan with oil and heat the pan to low heat.
- Skewer each chicken strip and place on the pan. Cook for 4-6 minutes on one side, and flip. Cook 8-9 minute son the other side. Spoon excess marinade from the pan over the cooking skewer. Repeat with all skewers (you can grill multiple at once).
- Garnish with extra cilantro and crushed peanuts.