Cookwith

Name: Peanut-Free Chicken Satay with Sunflower Seed Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into strips; 1/2 cup sunflower seed butter (as a peanut-free substitute); 1/2 cup coconut milk; 2 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp lime juice; 2 tsp grated fresh ginger; 2 garlic cloves, minced; 1 tbsp vegetable oil; 1/2 tsp chili flakes (optional); Salt and pepper, to taste; Fresh cilantro, chopped (for garnish); Lime wedges, for serving

Peanut-Free Chicken Satay with Sunflower Seed Sauce

miradugm

This peanut-free 'satay' delivers all the creamy, savory, and tangy flavors you expect—without the peanuts! Sunflower seed butter stands in as a delicious substitute, blending beautifully with coconut milk, lime, and aromatic spices. Tender chicken strips are marinated and grilled to perfection, then paired with a luscious, nutty (but allergy-safe) sauce. It’s a perfect crowd-pleaser for gatherings where allergies are a concern, and you won’t miss the peanuts one bit. The result is a dish that’s bold, satisfying, and safe for everyone to enjoy.

Ingredients

Instructions

In a medium bowl, whisk together sunflower seed butter, coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and chili flakes. Set aside half of this mixture for the sauce.
Add chicken strips to the remaining marinade, tossing to coat. Cover and marinate for at least 15 minutes.
Thread marinated chicken onto skewers. Season lightly with salt and pepper.
Heat vegetable oil in a grill pan or on a grill over medium-high heat.
Grill chicken skewers for 3-4 minutes per side, until cooked through and slightly charred.
Meanwhile, pour the reserved sauce into a small saucepan and simmer for 2-3 minutes to warm through.
Serve chicken skewers drizzled with sauce, garnished with chopped cilantro and lime wedges.