This is a must for any peanut butter lover. This indian chicken dish is really simple to prepare.  It would work for beef skewers as well as chicken.

A little tip. If you freeze fresh ginger first, its much easier to grate…

Peanut butter is a nutrient dense and energy giving food, providing an excellent source of protein, folic acid, calcium and zinc. Zinc plays an important role in building up a strong immune system.

Marinade

Small piece ginger use one eighth of a teaspoon grated ginger
1 clove garlic
Juice of 1 lime
1 tbs soy sauce
1 tbs runny honey
1 tsp peanut butter (smooth or crunchy)

2 small chicken breasts cut into long strips

Sauce

100g crunchy peanut butter
75m coconut milk
75ml water
1 tbs sweet chilli sauce (or to taste)
1 tsp soy sauce

Method:

You will also need 10 wooden skewers soaked in water for 30 minutes

Scrape the skin from the ginger using the tip of a teaspoon. Grate the ginger finely, you need 1/8 tsp. Put in a large bowl.

Crush the garlic with a garlic press of the back of a teaspoon. Add this to the bowl.

Squeeze the lime, measure out 1 tbs and add to the bowl, along with the soy sauce, honey (rub a little oil on the spoon to make the honey slide off more easily when measuring) and peanut butter. Whisk together.

Put the chicken breasts between 2 pieces of cling film. Use a rolling pin or mallet to bash the chicken into thin escalopes, around 1/2 cm/1/4 in thick. Slice each breast into 5 strips and toss in the marinade. Leave for 10 minutes.

Meanwhile make the sauce. Put the peanut butter, coconut milk, water, sweet chilli sauce and soy sauce in a small saucepan. Warm gently, stirring constantly, until everything has melted together. Bring to a simmer and cook 1-2 minutes until the sauce thickens. Remove from the heat, stir in 1 tsp of the leftover lime juice and set aside.

Preheat the grill to high.

Thread the chicken strips onto the skewers and put on a foil-lined baking sheet.

Grill for 5 minutes (around 5cm/2 in from the flame), turn and grill for a further 5 minutes, until the chicken is cooked through.

Carefully remove the skewers and put them on a clean plate. Warm the sauce again slightly and add an extra tablespoon of water if it has become too thick. Drizzle a little of the sauce over the skewers and serve the rest in a bowl, for dipping.

Try this!

Spicy satay skewers – add 1 tsp curry paste or curry powder to the marinade. Mild or medium, depending on how hot you like them!

Information

Makes 10 skewers