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Anti-Inflammatory Satay Chicken

East Asian recipe

Anti-Inflammatory Satay Chicken

Turmeric-and-ginger marinated chicken thighs served with a silky high-calorie peanut-coconut satay sauce. Packs potent anti-inflammatory compounds and dense, easy-to-digest calories into every skewer — ideal for both RA and cachexia support.

Prep: 15 min (+ 30 min marinate) Cook: 12 min Serves: 4 520 kcal

Ingredients

  • — Chicken & Marinade —
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch strips
  • 1/2 cup full-fat canned coconut milk (reserve the rest of the can for sauce)
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp fresh turmeric, finely grated (or 1 tsp ground turmeric)
  • 3 cloves garlic, minced
  • 1 tbsp coconut aminos or low-sodium tamari
  • 1 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp avocado oil or extra virgin olive oil
  • — Satay Sauce —
  • 3/4 cup creamy natural peanut butter (or almond butter; 100% nuts, no hydrogenated oils)
  • Remaining full-fat coconut milk (~3/4 cup)
  • 1 tbsp coconut aminos
  • 1 tbsp raw honey or pure maple syrup
  • 1 tbsp fresh lime juice
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 2–4 tbsp warm water (to thin to desired consistency)

Method

  1. 1

    Marinate: Combine coconut milk, ginger, turmeric, garlic, coconut aminos, lime juice, cumin, black pepper, and oil in a bowl. Add chicken strips and coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours).

  2. 2

    Make the satay sauce: In a small saucepan over low heat, whisk together peanut butter, coconut milk, coconut aminos, honey or maple syrup, lime juice, ginger, and garlic. Stir gently for 3–5 minutes until warm and smooth. Whisk in warm water 1 tablespoon at a time if too thick. Remove from heat.

  3. 3

    Cook — Air Fryer: Preheat to 390°F (200°C). Thread chicken onto pre-soaked wooden skewers or lay flat on a lined tray. Cook 10–12 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

  4. 4

    Cook — Stovetop/Grill: Heat a skillet or grill pan over medium-high heat. Cook 4–5 minutes per side until charred and cooked through.

  5. 5

    Serve: Dip chicken generously in the warm peanut sauce. Pair with jasmine rice cooked in bone broth or coconut water to further boost calories and hydration.

Make it light

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.