Coconut Cashew Chicken Satay

Dinner | January 13, 2017 pinterest share image

Presented by:


  • 1 1/2 pounds boneless, skinless chicken breast
  • 1/2 cup Once Again Organic Cashew Butter
  • 1/2 cup coconut milk
  • 2 tbsp lightly packed dark brown sugar
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp sweet chili sauce
  • Kosher salt
  • 1/2 cup shredded sweetened coconut, toasted
  • 8 each 8” wooden skewers, soaked


  1. Preheat oven to 450° F
  2. Place the cashew butter, coconut milk, brown sugar, lime juice, soy sauce and sweet chili sauce in a blender. Puree until smooth. Remove half of the sauce and set aside.
  3. Cut the chicken breasts into strips and season well with salt. Toss with the remaining sauce. Thread the chicken onto the skewers.
  4. Line a cookie sheet with foil and spray with pan spray. Place chicken skewers on the cookie sheet and bake until cooked through, 10 – 12 minutes.
  5. Remove the skewers from the oven. Sprinkle with the toasted coconut. Serve with reserved dipping sauce.

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