satay

These flavorful skewers of thinly sliced marinated chicken need just a few minutes on the grill to absorb that wonderful smoky, charcoaled flavor, and are ready for dipping in this lightened-up, spicy coconut almond milk with almond butter dipping sauce for a true taste of Asian flavors.

This post is brought to you by Almond Breeze

One of the sights that struck me most while traveling through the streets of Bangkok and throughout Thailand was the abundance of street food and the fact that it was being cooked, right there, on the sidewalks. Men and women crouched down at makeshift grills made of bricks and grill grates, encouraging their charcoal flames and flipping skewers of meat, or chopping fresh veggies for stir fries and dishing out noodles and soups to customers who moments before were simply passing by.

But even more, it was the smells (oh the smells!) of food cooking, and bubbling, and sizzling, around each and every corner, serving snacks (and entire meals) to every walk of life, no matter how rich, or how poor. Southeast Asia isn’t necessarily unique in that respect. It seems that street food in every culture serves our most humble cravings. It just seems far more common there.

Naturally, the food memory of one of my favorite snacks during my two visits to Thailand came home with me. Chicken Satay, or Chicken Saté, because depending on the region depends on your spelling of the snack. Either way, this favorite appetizer on a stick is all good. And in this recipe, it’s also lightened up with a bit of an almond-y twist. continue to the recipe… about Chicken Satay with Lighter Almond Dipping Sauce