Peanut butter chicken satay


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.

  • Preparation time: 5 minutes, plus marinating
  • Cooking time: 10 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,523Kj
Fat 31.1g
Saturated Fat 5.7g
Carbohydrate 22g
Sugars 19.2g
Protein 39.1g
Salt 2.9g
Fibre 1.1g

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