Chicken Satay
Peanut butter is packed full of energy as well as folic acid, calcium & zinc, so dunk in your chicken for a satisfying taste.
Prep Time:
15 minutes plus 15 minutes marinating
Cook Time:
12 minutes
Makes:
4 skewers
Not Suitable for Freezing
Ingredients
For the Marinade
- 1 garlic clove, crushed
- 1 1/2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 1 tsp peanut butter (smooth or crunchy)
- 4 chicken breasts, cut into long strips
For the Sauce:
- 1 tbsp vegetable oil
- 1/2 onion, finely chopped
- 1/2 tsp crushed dried chillies or 1 tbsp sweet chilli sauce (or to taste)
- 100 g peanut butter (smooth or crunchy)
- 75 ml coconut milk
- 75 ml water
- 1 tsp soft brown sugar
- 8 wooden or bamboo skewers
Method
- Mix together all the ingredients for the marinade
- Flatten the chicken, cover with cling film and carefully bash it with a rolling pin. Cut each breast lengthways into 4 or 5 strips
- Marinate the chicken for between 15 and 30 minutes.
- Soak the skewers in cold water for 20 minutes – this stops them from burning or charring when cooking
- To make the peanut sauce, heat the vegetable oil in a pan and sauté the onion and chillies (if using) for 4 minutes
- Add the rest of the ingredients (including sweet chilli sauce if using)
- Bring to the boil, stirring, then cook for 2 minutes until thickened
- Pre-heat the grill
- Thread the chicken strips onto the skewers and grill for about 4 minutes each side, turning occasionally
- Serve 2 skewers each with some of the dipping sauce
