Save to your scrapbook
Peanut butter chicken satay
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
1 lime, juice
3 tbsp clear honey
4 skinless chicken breasts, each sliced lengthways into 6 pieces
groundnut oil, for frying
Satay sauce
4 tbsp smooth or crunchy peanut butter
2 tbsp sweet chilli sauce
2 tbsp soy sauce
1 garlic clove, crushed
80ml coconut cream
marinate in the fridge for at least one hour or overnight.
2. Mix all the sauce ingredients in a bowl; set aside. Thread the chicken onto soaked wooden skewers. Heat a little groundnut oil in a griddle plan over a medium-high het. Griddle the chicken for 3-4 minutes until cooked through. Serve hot with the sauce
Recipe from September 2014 issue of Waitrose Kitchen magazine, by Katie Marshall.
Typical values per serving:
Energy |
1,523Kj 362Kcal |
---|---|
Fat | 31.1g |
Saturated Fat | 5.7g |
Carbohydrate | 22g |
Sugars | 19.2g |
Protein | 39.1g |
Salt | 2.9g |
Fibre | 1.1g |
Average user rating