Chicken satay!

A family favourite!

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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