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!
Super easy to make and delicious too. Great for picnics, with salad for lunch or just as a snack.