Chicken satay

This is a classic Chinese dish. The chicken is really wonderful and could be used not only for Chinese cooking but for hand-held food as well – it’s awesome. And you’ll never find an easier satay sauce!

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Wot u need

Marinade
2 chicken breast, chopped into 2 cm cubes
1 clove crushed garlic
1 finely chopped chilli
3 tbsp light soy sauce
2 tbsp coconut oil (heat slightly just to melt)
1 tbsp honey
Wooden skewers (soak these in water for a couple of hours)

Satay sauce
2 tbsp coconut oil
1/2 onion, finely chopped
1 chilli, finely chopped
1 clove garlic, chopped
150g smooth peanut butter
200mls coconut milk
1 tbsp honey
1/2 tsp fish sauce (no more than this – less is more with fish sauce)
2 tbsp dark soy sauce

Wot u do
Place the marinade ingredients in a bowl and add the chicken. Cover and place in fridge for 3-4 hours or overnight. When ready, add to skewers and bake on an oven tray, 180 degrees c, 10 mins turn then a further 10 mins.

For the satay sauce, fry off the onion, chilli and garlic in the coconut oil – two or three minutes. Add the peanut butter and honey – cook off for two mins. Add the coconut milk, fish sauce and soy sauce – cook off for three minutes. Blend. Season if required.

Serves 2.

 

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