Chicken With Almond Butter

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This is a delicious and nutritious chicken recipe. I came up with it one day when my wife wanted to eat something healthy but I did not want to eat vegetables!

Almond Butter Chicken

Green Beans and Jasmine Rice

Clock

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 15min Prep, 15min Cook, 30min Total

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Wine Recommendation

Francis Coppola Diamond Collection Chardonna

Ingredients

  • 3 Tbsp creamy almond butter or peanut butter
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp lemon juice
  • 2 tsp water
  • ½ Tbsp maple syrup
  • 1 tsp sesame oil
  • ¾ tsp ground ginger
  • ⅛ tsp salt, divided
  • 1 clove garlic, minced
  • 2 (6-oz) boneless, skinless chicken breasts

Instructions

  1. Combine almond butter, soy sauce, lemon juice, water, syrup, oil, ginger, a dash of salt, and garlic.
  2. Sprinkle chicken with a dash of salt. Cook in a large skillet coated with cooking spray over medium-high heat 4 minutes per side or until browned.
  3. Add almond butter mixture to skillet, turning to coat chicken. Cook 2 to 3 minutes or until thoroughly heated and chicken is done.

Side Dish Ingredients

  • 1 (3.5-oz) pkg boil-in-bag jasmine rice
  • 1 Tbsp sesame oil, divided
  • 1 green onion, thinly sliced
  • ¼ tsp salt, divided
  • ¼ tsp pepper, divided
  • 1 (8-oz) pkg trimmed green beans

Side Dish Instructions

  1. Cook rice according to package directions. Stir in ½ Tbsp oil, onion, and ⅛ tsp each salt and pepper.
  2. Meanwhile, cook beans according to package directions. Stir in ½ Tbsp oil and ⅛ tsp each salt and pepper.

Nutritional Information

MainSideTotal
Servings22
Calories390275665
Fat (g)19827
Sat. Fat (g)314
Protein (g)44650
Carb (g)114758
Fiber (g)268
Sodium (mg)593299892
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Almond Butter Chicken Satay

This Almond Butter Chicken Satay is a healthy, savory chicken skewer recipe. Marinate cubed chicken thighs in an almond butter sauce and cook on the stovetop or grill.

Three quarter close up view of almond butter chicken satay skewers
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The Perfect Whole30 Chicken Skewer Recipe

This Almond Butter Chicken Satay recipe has been a favorite Whole30 dinner in our home since I did my first Whole30 in January 2019. The almond butter marinade gives the chicken an addicting flavor that you just keep coming back for.

I really love peanut satay, but since peanuts and soy are off-limits during the Whole30 I wanted to create a healthy chicken skewer recipe with slightly different ingredients. Using almond butter in place of peanuts and coconut aminos in place of soy sauce works perfectly!

What Kitchen Tools Will I Need To Make This Almond Butter Chicken Satay?

  • Wooden or metal skewers – I like the mini wooden skewers for cooking them inside on a grill pan
  • Grill pan or grill
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Basting brush
Side view of a  whole30 marinated chicken skewer standing up on a plate
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Above view of ingredients for almond butter chicken satay
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What Ingredients Will I Need To Make These Healthy Chicken Skewers?

  • Boneless skinless chicken thighs – can sub chicken breast
  • Almond butter – can sub any nut butter
  • Coconut aminos – can sub soy sauce if not on Whole30
  • Lime juice
  • Fish sauce
  • Sesame oil
  • Rice vinegar
  • Sriracha – I like Yellowbird sriracha
  • Avocado oil
Above view of cooked whole30 chicken satay with green onions on top
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Soak Your Skewers And Marinate Ahead Of Time

To make this delicious almond butter chicken satay you will need some skewers. I like these little ones when I am cooking inside, but for grilling, I like the larger ones or the metal ones.

About an hour or so before you are ready to cook you will want to soak your skewers in water and start marinating your meat. I soak my skewers in water before I start cooking because they are wood and might catch on fire on the stove, but that is less likely if they are soaked prior to use!

How Do You Make Almond Butter Chicken Satay?

To make this dish I usually use boneless skinless chicken thighs because they seem to be more flavorful, but chicken breasts will also work well. Take the chicken and cube them into bite size pieces. Then marinate the chicken in the almond butter, coconut aminos, sesame oil, sriracha, lime juice and fish sauce combo.

If you are looking to make this whole30 compliant, be sure that your sriracha and almond butter don’t have any added sugars. The two that I linked above are compliant. Also, you can always just use soy sauce in place of coconut aminos if you aren’t avoiding soy because of Whole30 or another dietary reason.

Allow the chicken to marinate for at least an hour, but can be more if you want to prep ahead of time. Slide the marinated pieces on skewers and add to an oiled grill pan over medium heat. Save the excess marinade.

Allow the grill pan to heat up before placing the skewers on it. Grill for about 12 minutes flipping every 2 minutes and basting with the extra marinade with a basting brush.

Above view of almond butter chicken satay cooked on the grill
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Can I Make These On The Grill Outside Instead Of In A Grill Pan?

To make these skewers on a standard grill outside you will want to use the same ingredients, but cut your chicken into slightly larger cubes. Then preheat your grill to medium-high heat and place your skewers on it. Cook for 10 minutes on the hot, closed grill. Rotate the skewers every 2-3 minutes and baste with the excess marinade.

How Do You Serve These Almond Butter Chicken Skewers?

I love these skewers as an appetizer, but they are also delicious with lots of meals. I love them on a salad or served with sauteed veggies and cauliflower rice.

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RECIPE

Almond Butter Chicken Satay

A healthy and flavorful Whole30 chicken skewer recipe

Prep: 1 hour 15 minutesCook: 15 minutesTotal: 1 hour 30 minutes

Servings: 3 servings

1x2x3x

Ingredients

  • 1.5 lb boneless skinless chicken thighs
  • 1/4 cup almond butter
  • 1/4 cup coconut aminos
  • 2 tsp sesame oil
  • 1 tsp sriracha
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • Avocado oil for greasing the pan

Instructions

  1. At least 1 hour prior to cooking soak wooden skewers in water and marinate the chicken
  2. To marinate, combine almond butter, coconut aminos, lime juice, sesame oil, fish sauce, rice vinegar, and sriracha in a large mixing bowl. Cube the chicken thighs and add to the mixing bowl with the marinade. Toss to coat the thighs and place in the fridge to marinate
  3. After at least 1 hour of marinating, remove from the fridge and slide the chicken onto the skewers – save any excess marinade
  4. Heat a greased grill pan over medium heat
  5. Add the chicken to the warm grill pan and rotate every 2 minutes. As you rotate the skewers brush on any extra marinade
  6. Continue cooking and rotating until you have cooked the skewers for 12 minutes total
  7. Remove from the heat and enjoy! store in an airtight container in the refrigerator for up to 4 days

Notes

** You can use chicken breasts in place of chicken thighs, you can use soy sauce in place of coconut aminos, and you can use any kind of nut butter in place of the almond butter.

Joe Wicks’ almond butter satay chicken with Asian slaw recipe

Joe Wicks almond butter satay chicken and slaw
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  • HEALTHY
Serves1
SkillEasy
Preparation Time10 Mins
Cooking Time10 Mins
Total Time20 Mins
Five A DayOne
Cost RangeCheap
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NUTRITION PER PORTIONRDA
Calories673 Kcal34%
Sugar11.6 g13%
Fat41.6 g59%
Saturated Fat16.3 g82%
Salt1.6 g
Protein60.1 g120%
Carbohydrates13.5 g5%
Salt1.6 g
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If you’re looking to whip up something quick, easy and delicious for dinner, Joe Wicks’ almond butter satay chicken with Asian slaw is the perfect option.

Bursting with flavour, each tender piece of chicken thigh is lovingly coated in a rich, almond butter-based satay sauce. The chicken is then fried in a pan to make sure it has a crisp finish. Served alongside a bed of freshly prepared veg, including red cabbage, carrot and a generous helping of coriander. This Joe Wicks’ recipe really is packed full of fresh flavours. This healthy recipe serves one and is the perfect amount for a hearty dinner. However, if you’re looking for something a little lighter, just half the portion sizes and serve for lunch instead. Store the other half in an airtight container in the fridge and serve for lunch the next day. Delicious!

Ingredients

  • 2 tbsp almond butter
  • 1 tsp soy sauce
  • juice of 1 lime
  • 1 tbsp coconut oil
  • 200g skinless, boneless chicken thighs, cut into large, bite-sized pieces
  • salt and pepper
  • ¼ small red cabbage
  • 1 medium carrot, peeled
  • handful of coriander
  • ½ red chilli
  • 1 tbsp sesame seeds

WEIGHT CONVERTERI want to convert…Choose the ingredientWaterMilkWineAlmonds (Flaked)Almonds (Ground)Breadcrumbs (Fresh)Breadcrumbs (Dried)Brown Sugar (Light & Dark)ButterCaster SugarCherries (Canned)Cherries (Dried/ Maraschino)Cherries (Glace/ Candied)Cocoa PowderCornflourCream CheeseDried ApricotsGranulated SugarGrated ParmesanGrated CheddarHazelnuts (Whole)Hazelnuts (Chopped)Hazelnuts (Ground)HoneyIcing SugarMargarineOats (Rolled)Oats (Scottish)Oats (Steel Cut)Oats (Quick/ Quaker)Oats (Instant)Peas (Frozen)Peas (Cooked)Pecans (Chopped)FlourRice (Uncooked, Long-grain)Rice (Uncooked, Medium-grain)Rice (Uncooked, Short-grain)Rice (Uncooked, Basmati)Rice (Uncooked, Wild)Shredded CoconutSultanasSyrup (Cane)Syrup (Chocolate)Syrup (Corn)Syrup (Corn, High fructose)Syrup (Golden)Syrup (Maple)Table SaltTomatoes (Canned)Tomatoes (Chopped)Tomatoes (Sun-dried)Treacle / MolassesWalnuts (Chopped)

Grams

to

Cups

Method

  1. First make the satay sauce. In a small bowl mix together the almond butter, soy sauce, juice of half the lime and 2 tablespoons of water.
  2. Melt the coconut oil in a wok or frying pan over a high heat. Season the chicken thigh pieces with salt and pepper then put them into the pan. Fry for 6 minutes, turning occasionally.
  3. Meanwhile grate the red cabbage and carrot into a bowl. Roughly chop the coriander and finely slice the red chilli – remove the seeds if you don’t like it hot. Scrape the coriander and chilli into the cabbage bowl. Sprinkle in the sesame seeds and squeeze over the juice from the remaining lime half. Mix the slaw together, season to taste.
  4. Come back to the chicken. Lower the heat, pour in the satay sauce. Bubble away, stirring for a couple of minutes, or until the chicken is cooked. Check by slicing into one of the larger pieces – the knife should cut through easily and the meat will have turned from pink to a whitish brown.
  5. Pile the slaw onto a plate and dish up the satay chicken.

Top tips for making Joe Wicks satay chicken

This recipe can be made ahead of time so the chicken has plenty of time to marinate in the satay sauce. When reheating this dish, remember to seperate the chicken from the slaw and reheat only the chicken otherwise the slaw will loose its bite and fresh flavour.

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