Friday
Satay
chicken with peanut sauce
Satay chicken with
peanut sauce
·
30 minutes
·
Serves 2
·
Easy
Ingredient
•
Garlic 1 clove, crushed
•
Ginger a small chunk finely grated
•
Lemongrass 1 stalk, chopped
•
Curry powder 2 tsp
•
Turmeric ½ tsp
•
Soy sauce 1 tbsp
•
fish sauce 1 tbsp
•
Coconut milk 4 tbsp
•
Chicken thighs 4, cut into strips
•
Cucumber ½, sliced
•
Shallot 1 sliced
•
Rice vinegar
•
Sauce
•
Crunchy peanut butter 2 tbsp
•
Coconut milk 5 tbsp
•
Soy sauce 2 tsp
•
fish sauce 2 tsp
•
Lime juice 1 tbsp
• Asian
hot chilli sauce
Recipe
1.
Mix the first 8 ingredients, add the chicken and toss all the
pieces to coat them. Leave to marinate for 15 minutes. To make the sauce put
all the ingredients in a small pan, add enough boiling water to make a dipable
sauce and heat. Add chilli sauce to give it as much heat as you like.
2.
Thread the chicken onto metal or soaked wooden skewers then griddle or
grill them, turning, until they’re golden and cooked all the way through.
3.
Toss the cucumber and shallot with a little vinegar and serve this
alongside the chicken and peanut sauce.
·
Per serving 462kcal | protein 43.5g | carbs 10.1g | fat 27.7g |
sat fat 14.9g | fibre 3.6g | salt 5.7g
