by

Chicken satay is a great low-carb choice for those us of watching the scale. This is a great meal, but the perfect pairing can take it to a whole new level. While a Riesling is a go-to match, a Gewürztraminer works just as well.  Gewürztraminer is an aromatic white grape that grows best in cooler climates. Some of the world’s best Gewürztraminer’s come from Alsace, France.  This varietal tends to boast tropical, stone and candied citrus fruit notes followed by fragrant floral notes, sweet spice of ginger and a touch of residual sugar.  I really like the way the sweet spice creates the perfect complement to the spicy satay sauce. The Trimbach is one of my go to Gewürztraminer’s. The Finger Lakes region of New York is also producing some excellent aromatic white wines.

Recommended Producer:

Recipe: Chicken Satay

Ingredients

Chicken Skewers

4 chicken breasts or thighs  (cut into strips)
2 limes (juice & zest)
2 tbsp. grapeseed oil
1 tsp. sea salt
1 tsp. pepper

Satay Sauce 

1/2 cup almond or cashew butter
1/4 cup coconut milk
1/4 cup cilantro (chopped)
1 tbsp. fish sauce
1 lime (juice)
2 tbsp. fresh grated ginger
1/2 tsp. sea salt
1 tsp. crushed red pepper
2 scallions (chopped for garnish)

Directions

Thread chicken strips on skewers. Set aside. Brush a thin coat of grapeseed or olive oil on grill pan and heat until very hot. Add chicken to grill pan and let cook for about 4-5 minutes per side.

While the chicken is cooking, take a small sauce pan and add coconut milk and almond butter and simmer over low heat until combined. Add the rest of the ingredients and remove from heat. Put sauce in serving dish and top with scallions. Serve warm with chicken skewers.