Easy Chicken Satay Skewers
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500g mini chicken fillets or chicken pieces
- 3 tbsp smooth peanut butter
- 250 ml coconut milk
- 1 tbsp soy sauce or tamari
- 1 tbsp honey
- 1 tsp mild curry powder
- juice of 1 lime
- 1 garlic clove, crushed
Method
- Thread the chicken onto wooden or metal skewers and transfer to a plate while you make the satay sauce.
- To make the sauce put the peanut butter, coconut milk, soy sauce, honey, curry powder, lime juice and garlic in a blender and blitz until fully combined and smooth.
- Pour half the satay sauce into a saucepan and set aside. Brush or pour the rest of the sauce onto the chicken skewers so that they are all lightly coated.
- Cook the skewers under a medium grill for 10-15 minutes, turning once until they are evenly cooked and lightly browned on each side. Whilst the chicken is cooking, gently heat the remaining satay sauce in the saucepan on a low heat until warmed through.
- Pour the sauce into a bowl and serve with the chicken skewers, rice and cucumber strips.