Quick and Gluten Free Chicken Satay with Peanut Sauce

Written by Todd

Topics: Dinner, Poultry

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Gluten Free Chicken Sate

When Shani and I were in Indonesia last year, we had the good fortune of checking into a hotel that also served as the temple for a local religious sect.  I’m not sure what faith they practiced, but there was a 5X life sized sculpture of a deity throwing arrows from his chariot while being pulled by some very well endowed horses that we got to enjoy as we lounged by the pool.  Sadly, we forgot to take a picture of this one-of-a-kind sculpture.  Our good fortune had us checking in around noon, just after they had all partaken in a ceremonial feast, and there was a ton of food left over.

Awesome deity in Indo

We did manage to get a shot of this, saying hi to us in the morning as we left our room!


They would not let us check in until we had had our fill of duck and chicken satay and rice and veggies, the works! It was very good.  The thing I remember about the satay there was that the meat was nice and tender; whereas, I’ve had plenty that seem dried out or slightly burnt.  Not the ideal way to have this dish.  Another shocking thing is that all of the food was apparently gluten-free as Shani didn’t get sick (let me qualify this by saying she did pick what she ate carefully, while at the same time not offending our hosts!)

This chicken satay goes together really quickly and the chicken ends up very tender!  No dried out version here!

Chicken and Marinade Ingredients:

  • 1/2 cup chopped red onion
  • 2 tablespoons dark brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon San J Gluten Free Soy Sauce
  • 4 teaspoons olive oil
  • 1/2 cup water
  • 2 tablespoons crushed garlic
  • 1 chicken breast, pounded flat and cut into strips

Peanut Sauce Ingredients:

  • 1/2 cup reduced-fat creamy peanut butter
  • 1/3 cup water
  • 3 tablespoons lime juice
  • 1 tablespoon San J Gluten Free Soy Sauce
  • 2 teaspoons dark brown sugar
  • 1 teaspoon Sriracha (I did not include this as Shani is very sensitive to spiciness, I did put a dollop on my plate and it really made the dish feel authentic when used with the peanut sauce)


  • Fresh Trader Joe’s Stir Fry Veggie mix

How This all Gets Done

  • Preheat broiler.
  • Marinade: Place first 7 ingredients from the Chicken and Marinade Ingredients in your blender or food processor, and blend until mostly smooth, don’t kill your self here, it’s a marinade. Place this mixture and chicken in a large zip-top plastic bag or bowl and put it in the refrigerator for at least 10 minutes.
  • Peanut Sauce: From the Peanut Sauce Ingredients, combine peanut butter and next 4 ingredients in a bowl.
  •  Thread chicken onto skewers. (If you are using wooden skewers, please soak them for at least 30 minutes in water so they don’t catch fire!) Place skewers in the roasting pan coated with cooking spray. Broil for 5 minute and flip the skewers.  Take the rest of the marinade and brush it on the skewers.  Cook another 7 minutes or until done.
  • While the skewers are cooking, pre-heat a pan with 1 tbsp of olive oil and saute the veggies. At the very end, add 1 tbsp of San J or to taste and serve with the chicken satay.

That’s It!

Anybody out there tried this with duck?  I’m pretty sure the duck in Indo was ground and then pressed around the stick before broiling or grilling.

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