Thai inspired this delicious chicken satay recipe is one to try when you are feeling a little experimental and wanting something different to the midweek spag bowl. Indulgent and nutty, serve this up to dinner guests and family members alike.
Serves 4
Cooking time: 10 mins
What You’ll Need:
- 4 skinless chicken breasts, cut into strips
- 5 cm piece fresh ginger, grated
- 2 garlic cloves, finely chopped
For the Satay Sauce:
- 5 tsbp crunchy peanut butter
- 1 small red chilli, chopped
- pinch chilli powder
- 1 tsp brown sugar
- 1 tbsp dark soy sauce
- 1 lemon, juice only
- 150g Rachel’s Greek Style coconut yogurt
What You’ll Need:
- Marinade the chicken with the ginger and garlic, for two hours or ideally overnight. Thread the chicken onto bamboo skewers. Tip: soak the bamboo skewers in water for 5 minutes as this will prevent the skewers burning.
- In a small mixing bowl add all the satay sauce ingredients together and mix until smooth. Transfer to a serving dish.
- To cook the chicken skewers, heat a griddle pan until very hot or heat the grill on maximum heat. Cook on each side for 5 minutes.
- Serve straight away with the satay sauce.
Recipe from rachelsorganic.co.uk