Thai Satay Sticks


by Moxie Nosh August 06, 2017

This Thai-inspired cashew dipping sauce is easy, delicious, and versatile. We served our chicken satay alongside forbidden rice and a fresh mango + pineapple salsa.

Have you heard about all of the benefits of black rice? Anthocyanin antioxidants are found in blueberries and blackberries, and black rice! The antioxidants help your body flush out toxins and may lower your risk of a heart attack. A serving of black rice also contains nearly 9 grams of protein and 5 grams of fiber.

Prepare your salsa and allow to chill in the refrigerator while you prepare the rest of the meal. Cook your rice either on the stove top or in a rice cooker. It is a whole grain rice and takes longer to prepare than pearled white rice. The Thai Cashew Sauce can be mixed by hand or blended in a small blender bottle. Leftover sauce can be stored in the refrigerator for a little over a week. Skewer and grill your protein, a quick marinade in soy or teriyaki sauce is super tasty!


Mango Pineapple Salsa:

1 mango diced
½ c crushed pineapple
¼ c minced cilantro
¼ c minced red onion
Juice of ½ lime
Pinch of pink himalayan salt
Combine all ingredients and allow to sit while rice cooks
Thai Cashew Sauce:
½ c Moxie Nosh cashew butter
¼ c soy sauce, tamari, or coconut aminos
2 T rice vinegar

Blend until smooth. Can be drizzled on your meat or used as a dipping sauce. This also makes a great marinade and grilling sauce.

Buen provecho!

Recipe and photo credit: Aimee Miklovic 




Moxie Nosh
Moxie Nosh

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