East Asian
Anti-Inflammatory Satay Chicken
A Southeast Asian-inspired, golden turmeric- ginger marinated chicken skewers, paired with a velvety, high-calorie hazelnut-coconut satay anti-inflammatory dipping sauce. Built for sustained energy, deep joint tissue nourishment, and flare-day recovery. Packs potent anti-inflammatory compounds and dense, easy-to-digest calories into every skewer — ideal for both RA and cachexia support.
Ingredients
- — Chicken & Marinade —
- 1.5 lbs (680 g) boneless skinless chicken thighs (or breasts), cut into long 1-inch strips
- 1 tbsp coconut aminos (or gluten-free tamari)
- 1 tbsp toasted sesame oil
- 1 tsp ground turmeric (or 1 tbsp freshly grated)
- 1 tsp ground coriander
- 2 cloves garlic, finely minced
- 1 tsp freshly grated ginger
- 1/2 tsp sea salt
- Bamboo skewers (soaked in water 20 mins if using an open grill, optional for air fryer)
- For the Coconut-Nut Satay Sauce:
- 1/2 cup smooth unsalted cashew butter (gentlest on the gut) or natural peanut butter
- 1/2 cup full-fat coconut milk (unsweetened)
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice (or mild apple cider vinegar)
- 1 tsp pure maple syrup or raw honey (optional, for balance)
- 1/2 tsp ground ginger or 1 tsp grated fresh ginger
- 2–3 tbsp warm water or bone broth (to thin to dipping consistency)
Preparation
- 1
Step 1 — Marinate the Chicken: In a mixing bowl, whisk together coconut aminos, sesame oil, turmeric, coriander, minced garlic, ginger, and sea salt. Thread the chicken strips accordion-style onto skewers (or keep as flat tenders for rapid cooking). Toss well to coat and let rest in the fridge for at least 30 minutes.
- 2
Step 2 — Whisk the Sauce: In a small saucepan over low heat (or in a bowl with a small whisk), combine the cashew/peanut butter, coconut milk, coconut aminos, lime juice, sweetener, and ginger. Whisk gently until silky and warmed through. Thin with warm bone broth or water until it coats the back of a spoon.
- 3
Step 3 — Air Fry: Arrange skewers in a single layer in the air fryer basket. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway through, until edges have golden-brown char and internal temperature reaches 165°F (74°C).
- 4
Step 4 — Serve: Serve hot with warm satay dipping sauce, crisp Persian cucumber ribbons, and fresh cilantro leaves.
Clinical Adjustments & Swaps
Cholesterol-Conscious Swap
- Boost Beta-Glucans: Double the shiitake or oyster mushrooms to actively help bind bile acids and support healthy LDL clearance.
- Lean Cut: Opt for extra-trimmed boneless, skinless chicken breast to minimize saturated fat while keeping protein density high.
- Toasted Plant Sterols: Finish with a generous tablespoon of freshly toasted sesame seeds to provide naturally occurring phytosterols that help reduce intestinal cholesterol absorption.
Make It A Light Option
The turmeric, ginger, lime, and satay flavor still shine with a few flexible changes for a lighter plate.
- Use skinless chicken breast or trimmed chicken thighs, and brush lightly with oil rather than adding a full tablespoon to the marinade.
- Make the sauce with light coconut milk and reduce the peanut butter to 1/2 cup; thin it with warm water or extra lime juice as needed.
- Serve a smaller amount of sauce on the side for dipping instead of coating every skewer.
- Pair with cucumber-herb salad, lightly steamed vegetables, or cauliflower rice in place of coconut rice.