Coconut-Cashew Chicken Satay

Dish type
Main Dish


  • 1 pound Open Acres® boneless, skinless chicken breasts, cut crosswise into 1-inch strips
  • 1-1/4 cup Full Circle™ Organic Asian Sesame Ginger Dressing
  • 2/3 cup Full Circle™ unsweetened coconut milk
  • 3 tablespoons Full Circle™ Organic Cashew Butter
  • Chopped fresh cilantro, chopped cashews and/or sriracha chili sauce for garnish (optional)


  1. Marinate chicken and 1 cup dressing in large zip-top plastic bag in refrigerator for at least 1 hour or up to 3 hours. Remove chicken from marinade and thread onto 12 (10-inch) skewers; discard marinade. Cook chicken on a grill pan heated over medium-high heat 8 minutes or until internal temperature reaches 165°, turning once. Heat coconut milk and ¼ cup dressing to a boil in a small saucepan over medium-high heat; whisk in cashew butter until smooth. Serve satay with cashew-coconut sauce garnished with cilantro, cashews and/or sriracha, if desired. Serves 4.