Discover the Delights of Gluten-Free Chicken Satay
Are you a fan of Asian cuisine? Do you love the savoury and aromatic flavours of chicken satay but need to stick to a gluten-free diet? You’re in luck! Gluten-free chicken satay is not only possible but also incredibly delicious. This dish, known for its tender, marinated chicken skewers paired with a rich peanut sauce, can be easily adapted to fit a gluten-free lifestyle. Let’s explore the history and origins of chicken satay, the ingredients that make it special, and how you can enjoy this dish without compromising your dietary needs.
A Brief History of Chicken Satay
Chicken satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand. Its origins are believed to date back to the early 19th century. Satay is thought to have been influenced by Middle Eastern kebabs, brought to Southeast Asia by Muslim traders. Over time, the dish evolved, incorporating local spices and cooking methods, becoming the beloved street food it is today.
In Indonesia, satay is considered a national dish, with each region having its own unique version. The Balinese use a fragrant mixture of spices, while the Javanese prefer a sweeter marinade. In Malaysia, satay is often served with a side of rice cakes and a tangy peanut sauce. Thailand’s version is known for its spicy kick, achieved by adding red curry paste to the marinade.
Key Ingredients in Chicken Satay
The magic of chicken satay lies in its marinade and sauce. Traditional satay recipes use a combination of spices, herbs, and condiments to create a complex and tantalising flavour profile. When making a gluten-free version, it’s important to carefully select ingredients to ensure they are free from gluten.
Chicken
The star of the dish is, of course, the chicken. Chicken thighs are typically used for their juiciness and flavour, though chicken breast can also be used. The meat is cut into small pieces, perfect for skewering and grilling.
Marinade
The marinade is what infuses the chicken with its characteristic flavours. Common ingredients include turmeric, coriander, cumin, garlic, and ginger. These spices are blended with coconut milk and gluten-free soy sauce to create a rich, aromatic base. Turmeric not only adds a vibrant yellow colour but also brings anti-inflammatory properties. Garlic and ginger add depth and warmth, while coriander and cumin provide earthiness and complexity.
Peanut Sauce
No satay is complete without a luscious peanut sauce. Traditionally made with ground peanuts, coconut milk, and spices, this sauce is a perfect blend of sweet, salty, and spicy flavours. For a gluten-free version, ensure the soy sauce and other condiments used are gluten-free.
The Art of Making Gluten-Free Chicken Satay
Creating gluten-free chicken satay involves more than just swapping out a few ingredients. It’s about understanding the essence of the dish and adapting it to meet dietary requirements without losing its authentic taste.
Gluten-Free Spices and Condiments
Many spices and condiments are naturally gluten-free, but cross-contamination can be an issue. Purchasing spices from reputable brands that certify their products as gluten-free is essential. Be cautious with pre-made spice blends, as they may contain gluten as a filler or anti-caking agent.
Substituting Ingredients
Some satay recipes call for ingredients that may contain gluten, such as hoisin sauce or oyster sauce. Fortunately, there are gluten-free versions of these sauces available. Alternatively, you can make your own sauces at home, ensuring they are free from gluten and other unwanted additives.
Enjoying Gluten-Free Chicken Satay
Once you’ve mastered the art of making gluten-free chicken satay, it’s time to enjoy it!
As a Starter
Chicken satay makes an excellent starter or appetiser. Serve the skewers with a side of peanut sauce for dipping. The combination of juicy, marinated chicken and creamy, spicy peanut sauce is sure to whet your appetite.
Main Course
For a satisfying main course, serve chicken satay with jasmine rice or rice noodles. Add a side of steamed vegetables or a fresh salad to complete the meal. The flavours of the satay will complement the simplicity of the rice and vegetables, creating a well-balanced dish.
Conclusion
Gluten-free chicken satay is a delightful dish that brings the vibrant flavours of Southeast Asia to your table. By carefully selecting gluten-free ingredients and making a few adjustments, you can enjoy this classic dish without worry. Whether served as a starter, main course, or party platter, chicken satay is sure to impress. So, gather your ingredients, fire up the grill, and embark on a culinary journey that celebrates the rich history and irresistible flavours of chicken satay.
Remember, gluten-free living doesn’t mean compromising on taste. With creativity and a bit of knowledge, you can savour all the deliciousness that the culinary world has to offer. Happy cooking!
Gluten-Free Satay Chicken
Are you a fan of Asian cuisine? Do you love the savoury and aromatic flavours of chicken satay but need to stick to a gluten-free diet? You’re in luck! Gluten-free chicken satay is not only possible but also incredibly delicious.
4
servings25
minutes30
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Ingredients
- Ingredients
- Ingredients Marinaded Chicken:
2 2 Chicken breast
1 tbs 1 curry powder
1 tsp 1 white sugar
2 tsp 2 red curry paste
1 tsp 1 salt
- Ingredients Jasmine Rice:
4 Cups 4 Jasmine rice (washed 4-6 times and drain well)
Gluten-Free Chicken stock (enough to cover rice)
Sea Salt to season
- Ingredients Peanut Butter:
1 cup 1 dry roasted & unsalted peanuts
sea salt (to taste)
- Ingredients Red Thai Paste:
1 1/2 tbs 1 1/2 turmeric powder
1 tsp 1 cumin powder
1/2 tsp 1/2 ground white pepper
1 tsp 1 flaked sea salt
6 6 Large red chillies
4 tbs 4 minced garlic
4 4 kaffir lime leaves
3 tbs 3 minced ginger
2 Tbsp 2 lime juice
2 2 lemongrass stalks (just white part only)
2 tbs 2 fresh coriander & root/stems
1 tbs 1 Shrimp paste
3 3 Shallots
3 tbs 3 gluten-free fish sauce
2 tbs 2 brown sugar
1 tbs 1 light gluten-free soy sauce
Small handful fresh Thai basil
- Ingredients Satay Sauce:
4 tbs 4 red curry paste
400 ml 400 coconut milk
1 1/2 cup 1 1/2 peanut butter
4 tsp 4 white sugar
2 tsp 2 light gluten-free soy sauce
1 tsp 1 salt
1 tsp 1 white pepper
2 tbs 2 cider vinegar
1/2 cup 1/2 water (more if you want a thinner sauce)
- Ingredients Serve:
Toasted crushed peanuts
Baby pak choy
Fresh coriander
½ Lime
Directions
- Instructions for Making Red Thai Paste
- Blend the Ingredients:
- Add all the paste ingredients into a blender.
- Blend until smooth. If the mixture is too thick, add a little water to achieve the desired consistency.
- Set the paste aside until you’re ready to use it for the sauce.
- Note: You’ll have leftover paste that you can use to make another satay or a red Thai curry.
- Instructions for Making Peanut Butter
- Process the Peanuts:
- Place the peanuts in a medium food blender.
- Process until very smooth, stopping every 30 seconds to 1 minute to scrape down the sides of the bowl.
- The mixture will start chunky, then thicken into a ball, and finally become creamy and smooth.
- This process should take about 8 to 10 minutes.
- Instructions for Marinating and Cooking the Chicken
- Marinate the Chicken:
- Mix the chicken with the marinade and 1/4 cup of coconut milk.
- Set aside for at least 20 minutes, or overnight for best results.
- Prepare for Cooking:
- Preheat the oven to 180°C.
- Remove the chicken from the fridge and allow it to reach room temperature.
- Pan-Fry the Chicken:
- Heat a fry pan over medium-high heat and add 1 tbsp of oil.
- Pat dry the chicken to remove excess marinade and cook in the fry pan until golden brown on both sides.
- Bake the Chicken:
- Line an oven dish with baking paper.
- Place the chicken in the dish and cook in the oven for around 15 minutes or until cooked through.
- Instructions for Making Satay Sauce
- Cook the Paste:
- Heat a pan over medium heat with 2 tbsp of natural oil.
- Add 4 tbsp of the Thai red paste and fry for 2 minutes.
- Combine Ingredients:
- Add the remaining coconut milk and peanut butter to the pan over medium-low heat.
- Stir to combine and simmer, stirring occasionally, for 5 minutes.
- Adjust Consistency:
- If the sauce is too thick, adjust the consistency with water until it’s pourable but still thick.
- Cover with a lid and keep warm until required.
- Instructions for Cooking Jasmine Rice
- Wash the Rice:
- Wash the rice 5-6 times in cold water until the water runs clear. Drain well.
- Cook the Rice:
- Cook the rice in chicken stock using a rice cooker or on the stovetop for around 17-20 minutes.
- Let the rice sit for 5 minutes before serving.
- Tip for Better Rice:
- Before cooking, leave the rice to soak in the stock for 1 hour. This will result in larger and nicer rice grains.
- Instructions for Serving
- Assemble the Dish:
- In a large serving bowl, place the rice on one side.
- Pour the satay sauce around the rice.
- Arrange the salad on top of the rice to one side.
- Place the chicken partly on the rice and sauce.
