Aprons on? Let‘s Cook!
20 mins
15 mins
Not only is this a delicious recipe, but the satay sauce also doubles up as a delicious dip for vegetables! Double win. Plus children will have lots of fun using a rolling pin to bash the chicken!
Ingredients
- 500g chicken breast
- 165ml coconut milk
- 1 garlic clove
- 1 lime
- 3 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp soy sauce
Equipment
- Rolling pin
- Grater
- Chopping board and knife
- Mixing bowl
- Wooden spoon
- Saucepan
- Wooden skewers
Allergens
Peanuts
Directions
1
Grate the rind of the lime and finely chop the garlic clove
2
Mix the rind, garlic, honey, soy sauce, peanut butter and half of the lime juice in a bowl - if it is very thick add a splash of water
3
Place around half the mixture into a saucepan and leave the rest in the bowl to use as your marinade
4
Next use a rolling pin to bash the chicken until it is about 1 inch thick
5
Cut the chicken into long strips around 1 inch wide and mix the strips into your marinade sauce. Pop the bowl in the fridge for 10-15 minutes
6
Make the satay sauce by adding the coconut milk to your saucepan with the mixture in and gently heat and stir for 10 minutes
7
Either thread the pieces of chicken onto skewers or place them straight on a baking tray lined with foil. TIP: if using skewers run them under cold water for a few minutes to reduce burning when they are under the grill
8
Grill for 15 mins until golden and crispy, turning half way through
9
Serve with rice and lots of green veggies that can be dipped into the yummy satay sauce!
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